Spiced Lentils and Rice

READY IN: 40mins
Recipe by Anemone

Quick, one-pot, stove-top recipe. High in fibre, vitamins A and B. If you want to cut out the oil, saute the onion and garlic in a bit of water in the microwave. Also, for extra fibre, don't peel your carrots - just wash them well!

Top Review by Christie in GA

This is one of the better lentil dishes we've had. I used dry lentils instead of canned and added an extra cup liquid (3 1/2)to accomodate for the lentils cooking. For my liquid, I used homemade chicken stock. Next time I will increase the liquid to 4 cups, as the rice could have cooked a little more. I cooked the dish for 45 minutes because my brown rice requires this. The apples were an excellent addition. I cored and peeled them and tossed them in the food processor a second. My 3 and 4 year olds ate it all and asked when we can have this again. I had enough left for another night's meal too!

Ingredients Nutrition


  1. Cut up onions, carrots, apples and green onions. Mince garlic.
  2. In a large saucepan, saute onions and garlic in oil for 3 minutes.
  3. Add cumin, curry, cinnamon and salt. Let cook another 2 minutes.
  4. Stir in carrots and rice. Stir for 1 minute, then carefully pour in stock. Cover and simmer for 20 minutes, until the liquid is absorbed by the rice.
  5. Remove from heat. Stir in lentils, apples and green onions.
  6. Garnish with plain yogurt, if desired.

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