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One-pan lentils and rice with caramelized onions, red bell pepper, parsley and lemon wedges in a cream braiser

One-Pan Lentils and Rice

Golden onions, warm spices, brown lentils and basmati rice simmered together in one pan. A Mediterranean-style vegetarian dinner for four with only one pan to wash.
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Prep Time 10 minutes
Cook Time 50 minutes
Resting 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 480
Ingredients Method Notes

Ingredients
  

For the onions
  • 3 tablespoons olive oil divided
  • 2 medium yellow onions thinly sliced
For the lentils and rice
  • 1 red bell pepper diced
  • 3 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon optional
  • 1 cup brown or green lentils rinsed
  • 3 ¾ cups low-sodium vegetable broth
  • 1 cup basmati rice rinsed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
To finish
  • ½ lemon juiced
  • ½ cup fresh parsley chopped
  • plain yogurt to serve, optional

Method
 

  1. Heat 2 tablespoons of oil in a wide braiser or deep skillet with a lid. Cook the onions over medium-high heat for about 5 minutes, then over medium heat for 10 minutes more, stirring often, until deep golden. Lift out half for topping.
  2. Add the remaining oil and the bell pepper and cook for 3 minutes. Stir in the garlic, cumin, paprika and cinnamon and cook for 30 seconds.
  3. Add the lentils, broth, salt and pepper. Bring to a boil, then cover and simmer over medium-low heat for 10 minutes.
  4. Stir in the rice, return to a simmer, then cover and cook over low heat for 18 to 20 minutes without stirring, until the liquid is absorbed.
  5. Take off the heat and rest, covered, for 5 minutes. Fluff with a fork, stir in the lemon juice and most of the parsley, then top with the reserved onions and remaining parsley.

Notes

Storage: refrigerate within 2 hours and eat within 3 to 4 days. Freeze in portions for up to 3 months. Reheat with a splash of water or broth until steaming hot.
Lentils: use brown, green or French green lentils. Red or yellow lentils break down and turn the dish mushy. No soaking needed.
Variations: add a drained can of chickpeas with the rice, fold in baby spinach during the rest, or top with feta and olives.
Nutrition is an estimate, not a laboratory analysis.