Published: · Modified: by Shane Martin · This post may contain affiliate links.
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Brown rice and lentils is a delicious meal or easy side dish requiring only 5 ingredients and one pot. Healthy whole grains and legumes packed with protein and fiber and perfect for feeding a crowd.
It doesn’t get much easier, or healthier, than a basic lentil and rice recipe. This is one of my absolute favorites and you’re about to see why.
Lentils are a superfood, not to sound melodramatic, but it’s true. They may look like small beans to some, but these are some powerful little legumes. They’re loaded with protein, fiber, and super heart-healthy.
And, let’s not forget the rice. Yeah, it’s healthy but it’s also comfort food. So, when you add the two together you get an incredibly versatile recipe that’s savory, hearty, light, and so satisfying.
One final thing…this recipe is cheap. You can feed a crowd without breaking the bank and for a family the size of mine (I have 5 kids) that’s very important. So, stock your pantry and put this recipe on a regular weekly rotation.
Alright, that’s enough. It’ll take you longer to read this post than make the actual recipe. Let’s cook!
Table of Contents
Ingredients You’ll Need
Here’s all you need for this easy recipe…
- Rice: whole grain brown rice or brown basmati rice are my favorites
- Lentils: use green lentils or brown lentils
- Onion: cooked onion not only adds flavor but an aromatic essence as well
- Garlic Powder: works perfectly with the onion
- Liquid: water or low-sodium vegetable broth can be used.
Instructions For Brown Rice and Lentils
- Preheat a medium saucepan or large skillet over medium heat. Add the onion and sauté for 2-3 minutes or until the onions are soft and begin to just turn brown.
- Add the rice, lentils, water or vegetable broth, and salt and pepper. Increase to medium-high heat. Bring everything to a boil then lower heat, cover, and simmer.
- Cook for 45 minutes or until the rice and lentils are tender and the liquid has been absorbed. Keep in mind, depending on your appliance or cookware, the cook time may vary.
- Remove from the heat and let sit for 10 minutes before serving.
Although this recipe doesn’t call for it, toss in a bay leaf or two during the cooking process for adding an extra layer of depth and flavor.
How Do I Serve Brown Rice And Lentils
- Side Dish: Pair it with veggies like my Oven Roasted Asparagus with Tahini Sauce, Roasted Brussels Sprouts, Sautéed Kale, Easy Maple Roasted Carrots, or Summer Squash Sauté.
- Main Dish: What makes this rice recipe different from others is how meaty and versatile it is. Top it with caramelized onions, my Tofu Sour Cream or Cashew Sour Cream, a little sprinkle of red pepper and it’s amazing. It’s very similar to Mjedra.
Top with some fresh veggies like sliced red cabbage, chopped bell pepper, sliced radishes, chopped green onion, or sliced carrots. It makes a simple, yet satisfying, spring or summer meal. The possibilities are endless.
FAQ and Helpful Tips
What kind of lentils should I use?
Use only brown lentils or green lentils because they are firm and meaty. Red lentils or yellow lentils are too soft and will turn to mush.
Do I have to use brown rice?
No, you can use white rice but there are a couple of things to remember. You should use long grain white rice and the cooking time will be reduced to 25 minutes. Yes, brown rice is better and healthier, but white rice is better than eating a pork chop.
How do I store leftovers?
Brown rice and lentils are great for batch cooking so you can meal prep for several days. Leftovers can be stored in the refrigerator in a covered container for up to 7 days. Let everything cool to room temperature, cover, and store. Reheat on the stovetop or microwave.
Can I make brown rice and lentils in my Instant Pot?
Yes. Place all the ingredients into your Instant Pot, lock the lid, seal the valve. and set the cook time for 15 minutes. Once the timer goes off allow the Instant Pot to do a “Natural Release” for 15 minutes. Turn the valve to release any remaining steam, taste and season with salt and pepper, and serve warm.
Is brown rice and lentils gluten-free?
Yes.
More Lentil and Rice Recipes
- How To Cook Lentils
- Perfect Instant Pot Brown Rice
- Easy 1-Pot Vegan Lentil Soup
- Easy Vegan Lentil Shepherd’s Pie
If you make this recipe I want to know. So, please leave a comment below with a star rating. And, be sure and share a picture onInstagramwith the hashtag#shaneandsimple. I want to see your work. Enjoy!
Brown Rice and Lentils
5 Stars4 Stars3 Stars2 Stars1 Star
4.9 from 25 reviews
Brown rice and lentils is a delicious meal or easy side dish requiring only 5 ingredients and one pot. Healthy whole grains and legumes packed with protein and fiber and perfect for feeding a crowd.
- Author: Shane Martin
- Prep Time: 10 mins.
- Cook Time: 45 mins.
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
- Category: Vegan Side Dish Recipes
- Method: Stove Top
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 1 large onion, chopped
- 1 Tbsp garlic powder
- 1 cup whole grain brown rice (brown basmati rice)
- 1 cup dried lentils
- 4 cups low-sodium vegetable broth or water
- Salt to taste
Instructions
- Preheat a medium saucepan or large skillet over medium heat. Add the onion and sauté for 2-3 minutes or until the onions are soft and begin to just turn brown.
- Add the rice, lentils, water (vegetable broth), and salt and pepper. Increase to medium-high heat. Bring everything to a boil then lower heat, cover, and simmer.
- Cook for 45 minutes or until the rice and lentils are tender and the liquid has been absorbed. Keep in mind, depending on your appliance or cookware, the cook time may vary.
- Remove from the heat and let sit for 10 minutes before serving.
Notes
Side Dish: Pair it with veggies like my Oven Roasted Asparagus with Tahini Sauce, Roasted Brussels Sprouts, Sautéed Kale, Easy Maple Roasted Carrots, or Summer Squash Sauté.
Main Dish: What makes this rice recipe different from others is how meaty and versatile it is. Top it with caramelized onions, my Tofu Sour Cream or Cashew Sour Cream, a little sprinkle of red pepper and it’s amazing. It’s very similar to Mjedra.
Top with some fresh veggies like sliced red cabbage, chopped bell pepper, sliced radishes, chopped green onion, or sliced carrots. It makes a simple, yet satisfying, spring or summer meal. The possibilities are endless
Nutrition
- Serving Size:
- Calories: 379
- Sugar: 3.6 g
- Sodium: 137.7 mg
- Fat: 1.8 g
- Carbohydrates: 74.8 g
- Fiber: 8.6 g
- Protein: 16.2 g
- Cholesterol: 0 mg
More Side Dishes
- Easy Mediterranean Quinoa Salad
- Best Vegan Cornbread Recipe
- Simple Sautéed Swiss Chard Recipe
- The Best Bang Bang Cauliflower
Reader Interactions
Comments
KellyHis Shane,
First of all, thank you so much for all of your recipes. I can’t wait ‘til your cookbook comes out.
I would like to add some cilantro to this. Any ideas on how to incorporate it and would you also add lime juice (if so, how much and when)?Thanks
Reply
- Shane Martin
I would just chop it and toss it in after it has cooked then drizzle with lime. The amount should be based on your taste.
- Lori
This was fantastic. Even my picky husband loved it.
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- Sheri
Everyone should stop what they are doing and make this recipe! I made it in the Instantpot and it turned out SOOOOOOO GOOD!!!! My dad who is recovering from open heart surgery loved it soo much he wrote down the recipe!! I served it as a main course with a big salad! While my Dad was visiting I made him your biscuits, sausage crumbles, spicy sausage patties , no oil pumpkin granola, chocolate chip cookies and this recipe!!! Everything was an absolute HIT!!! Thank you so much Shane for sharing all your great recipes with us!!
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- Shane Martin
Wow, thank you!!!
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- Shirl
Want to try recipe but it doesn’t say if I should cook rice then add to pan ? I don’t use instant rice.
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- Shane Martin
Add the rice, lentils, water (vegetable broth), and salt and pepper. Increase to medium-high heat. Bring everything to a boil then lower the heat, cover, and simmer.
Cook for 45 minutes or until the rice and lentils are tender and the liquid has been absorbed. Keep in mind, depending on your appliance or cookware, the cooking time may vary.It’s not cooked.
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- Brian
Great recipe. What is the serving size? It’s not listed under Nutrition. Thanks
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- gary
i made this tonight to accompany a chilli con carne and it made such a great change from the normal white rice. i followed the exact recipe [excluding the salt] and it came out perfect. there’s easily enough for 6 good-sized portions.
many thanks shane; i’ll definitely be making this again.Reply
- Tracey
LOVE this recipe! Made it twice now!!!! So easy & filling!
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- Donna
Hi Shane!
What kind of lentils do you use? I’m looking for dry and all of the ones I tried so far come out soggy.
TY!Reply
- Shane Martin
Brown, green, or French lentils are my favorite. Red and yellow are best to toss in the soups and sauces as they get very soft and mushy when you cook them.
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- Marianne
Hi, I didn’t see the garlic powder listed in the recipe instructions. Assuming you add at the beginning when you add everything else? Thank you!
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- Martha Waranowski
Hi Shane. This recipe is awesome. As is, it’s one of my go-to meals. Then I discovered that I can add half a cabbage cut up, plus one 28-oz can of diced tomatoes to your recipe for a good unstuffed cabbage meal. And if I want that as a soup, I cut the amount of rice and lentils in half. Mmmmm! My Polish hubby is happy about that! Thank you so much!
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- Shane Martin
Sounds amazing!!! I can’t wait to try it.
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- Bridget
I was looking for a simple, low effort recipe and was so glad to find this! I haven’t had rice and lentils in ages and it hit the spot- the teens liked it too! Served w steamed broccoli.
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- Shane Martin
Thank you!!!
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- Ellie
I did not want to cook tonight, but needed a good dinner. I was looking through your recipes and saw this one. So glad I did! I used the Instant Pot instructions and sautéed the onions in the pot before I added everything else. I substituted the rice with bulgur (extra coarse) because I just bought some for the first time and wanted to try it 🙂 It turned out great! Thanks for another great recipe Shane!
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- Susan Greene
I haven’t tried this but I really like how you add suggestions for the side items.
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- Shane Martin
My pleasure:)
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- Cindy G.
This was delicious! I made it in the Instant Pot on pressure cook for 15 minutes (as Shane instructed in an earlier comment) and natural release for 20 minutes. A rich, homemade vegetable broth brought out the flavor.
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- ERIN D DESIMONE
This was incredibly delicious. I did not have brown rice, so I used farro. Everything else was the same. In the end, I added spinach and kale. Amazing!!!! And so simple. I have a new weeknight meal. Thanks Shane!!!
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- Shane Martin
Sounds great, Erin! Way to adapt and modify. Love it!!!
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- Andy Mueller
Hi Shane,
I was considering using red (orange, really) lentils because they have a milder, less-lentilly taste. Will this work out do you think? I ask because I believe that red lentils need less cooking time than the brown or green. Thanks!Reply
- Shane Martin
Red lentils with a dish like this might be a bit too “mushy” but I say try it if you want. I prefer the heartiness of the green and brown lentils.
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- Andy Mueller
Hi Again,
I decided to make this with the green lentils and I used your bouillion broth for added flavour…..TERRIFIC!! Thanks Shane!Reply
- Shane Martin
Wow, that sounds amazing!!! I can’t wait to try it that way.
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- John Bridgman
re: red lentils, I just tried the recipe using red lentils (about 1/2 cup) since that was all I had in the pantry. Definitely a different result – the red lentils essentially disappear – but the result was an almost creamy rice which I really enjoyed. It might be better as a side dish than a main course with red lentils because of the texture – doesn’t seem as substantial without visible lentils 🙂
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- Jan
I am proof positive that green peas work well in this. (I meant to do that… yeah, that’s it! 🙂 ). Simple and filling. I was craving some smoke and a bit of chipotle chili powder was a delicious addition. Thank you for the nutrition information, too. Makes calorie counting so much easier.
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- Vianee
Made this last night for dinner. It was a hit with the whole family. Will definitely become a regular menu choice. So simple yet soooo delicious. Thank you so much for your recipes.
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- Ella
Would love to make this in my instant pot. What setting/timing would you suggest?
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- Shane Martin
All ingredients as written, 15 mins. on manual settings.
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- Tracey
Good Morning Shane! Does the liquid need to change if I go with the ipot instructions?
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- Shane Martin
Same amount of liquid:)
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- Candace
Simple yet so tasty! I like to keep these in frozen portions so I can have anytime I want. I thaw add to a chopped salad for a complete meal or we even heat and eat for breakfast. Haven’t been without them in the freezer since you posted this recipe. Thank you,
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- Lorna
wah
please can u help me Shane?
u should be able to!
after all, u are known (in my house at least)
as Shane the shuper~duper shef!now…
i really want to make this!
right now!
cos its RainyDay weather here in Australia
(& that dozen happen much)
but rainydays would be perfect for this recipe hey!?
but heres the prob.i only have CANNED beans
and CANNED chickpeas.got loads of RAW split peas (cos i love em in my crock pot!)
and a little box of RAW chick peas as well,
and a little box of RAW beans. pinto or kidney or something?
thats all.any good?
could i make this with any of those do u think Sir?
instead of the raw brown lentils u suggested?Reply
- Shane Martin
Any of those would work, but if using canned beans I would make the rice first then add the beans as they don’t need to be cooked. Enjoy!
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- Jane Ovenden
Easy and great flavor. I went with the stove top method, added the bay leaf, and threw in a couple of carrots and two stalks of celery (needed to use them). This is a keeper!
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- MKinTX
So easy yet so good! I’ve found my go-to meal for a busy night. I threw some red pepper flakes and some of Shane’s Southwest Tahini Sauce (leftover from another recipe) on top. It was so good I didn’t need anything else to go with it. I feel guilty for not making a side but this was all I needed, seriously! Super filling and hearty, as well. Can’t wait to see what else it will go with…the possibilities seem endless.
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- Meg
So cheap, easy, healthy and fast!
I used 1 Tbs onion powder to make it even faster. I also followed the IP directions and it came out perfectly!
I was able to use up a few random bags of rice and lentils so win-win!
I plan on freezing a few portions.Reply
- Diane Tzannos Miletti
This is a great recipe.. I topped with fresh veggies to compensate the weather here in Florida.. Delicious. Thanks for sharing.
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- Pam in Sacramento
This is a GREAT meal, Shane. This brings back lots of good and funny memories. I’ve been making it exactly like this for years, with the bay leaf. My family loves it. When my daughter was little, she called it “lentil crud”, 🤣 an unappealing name, but she requested it every week or two, even during high school and her picky-eater days. She even used to take it in her school lunch box and ate it at room temp. These days, she makes it regularly for her kids (and her boys still call it “lentil crud”). Love your ideas for toppings and sides; I’m going to try them. I plan to make a pot tomorrow. Thanks, Shane!
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- Shane Martin
Brown rice and lentils is a delicious meal or easy side dish requiring only 5 ingredients and one pot. Healthy whole grains and legumes packed with protein and fiber and perfect for feeding a crowd.
Reply
- Andrea
Hearty and yummy!
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