One-Pot Lentils Rice with Spinach Recipe

Introduction

If you love healthy meals that are easy to prepare and clean up, this one-pot lentils rice with spinach is a perfect choice. Packed with protein, fiber, and vitamins, it’s a delicious and nutritious dish that comes together quickly. Ideal for busy weeknights or meal prep, this recipe will keep you satisfied and energized.

Ingredients

• 1 cup dried lentils (green or brown)
• 1 cup rice (brown or basmati)
• 3 cups vegetable broth (or water with a vegetable bouillon cube)
• 2 cups fresh spinach (roughly chopped)
• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 1 teaspoon cumin powder
• 1 teaspoon smoked paprika
• 1-2 tablespoons olive oil
• Salt and pepper, to taste
• Optional toppings: Lemon wedges, fresh parsley, chili flakes

Instructions

1. Step 1: Heat the olive oil in a large pot or skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic, cumin powder, and smoked paprika and cook for another minute until fragrant.
2. Step 2: Add the rice and lentils to the pot, stirring to coat them with the spices. Pour in the vegetable broth, season with salt and pepper, and bring the mixture to a boil.
3. Step 3: Once boiling, reduce the heat to a simmer and cover the pot with a lid. Cook for 20-25 minutes, or until the rice and lentils are tender. Stir occasionally to prevent sticking.
4. Step 4: Add the chopped spinach to the pot, stir to combine, and cook for 2-3 minutes until the spinach wilts and turns vibrant green.
5. Step 5: Remove from heat, garnish with lemon wedges, fresh parsley, or chili flakes if desired. Serve warm and enjoy!

Tips & Variations

• Swap spinach for kale, Swiss chard, or frozen peas if you want a different green vegetable.
• Add protein by topping with grilled chicken, shrimp, or a poached egg for a heartier meal.
• For more spice, add a pinch of curry powder or cayenne pepper when cooking the aromatics.
• Use brown rice for extra fiber or basmati rice for a fragrant, lighter texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for up to one month. To reheat, warm gently on the stove or in the microwave, adding a splash of water or broth to loosen the texture if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of green or brown?

Yes, but red lentils tend to cook faster and become softer, so reduce the cooking time to avoid them turning mushy.

Is it okay to use water instead of vegetable broth?

Absolutely. Using water with a vegetable bouillon cube or seasoning will still yield good flavor and reduce sodium content.

One-Pot Lentils Rice with Spinach Recipe

---

★★★★★

4.6 from 120 reviews

• Author: anna
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

One-Pot Lentils Rice with Spinach is a healthy, nutritious, and easy-to-make meal that combines protein-rich lentils, comforting rice, and vitamin-packed spinach. This one-pot recipe is perfect for busy weeknights, meal prep, or anyone aiming for a wholesome, flavorful dish that requires minimal cleanup. Ideal for weight loss or healthy eating, it’s vegetarian, delicious, and customizable to your taste.

---

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup dried lentils (green or brown)
• 1 cup rice (brown or basmati)
• 3 cups vegetable broth (or water with a vegetable bouillon cube)
• 2 cups fresh spinach (roughly chopped)

Aromatics & Spices

• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 1 teaspoon cumin powder
• 1 teaspoon smoked paprika

Oils & Seasonings

• 1–2 tablespoons olive oil
• Salt and pepper, to taste

Optional Toppings

• Lemon wedges
• Fresh parsley
• Chili flakes

---

Instructions

1. Sauté Your Aromatics: Heat olive oil in a large pot or skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add minced garlic, cumin powder, and smoked paprika, stirring for another minute to release their aromas.
2. Add Rice and Lentils: Stir in the rice and lentils, coating them evenly with the spices and aromatics. Pour in the vegetable broth and season with salt and pepper. Stir and bring the mixture to a boil.
3. Simmer Until Tender: Once boiling, reduce the heat to a simmer and cover the pot with a lid. Cook for 20-25 minutes, stirring occasionally to prevent sticking, until the rice and lentils are tender.
4. Wilt the Spinach: Add the chopped spinach to the pot, stirring to incorporate it with the rice and lentils. Cook for an additional 2-3 minutes until the spinach is soft and vibrant green.
5. Garnish and Serve: Remove from heat and serve warm. Top with a squeeze of fresh lemon juice, fresh parsley, and chili flakes if desired for an added flavor boost.

Notes

• You can substitute spinach with kale, Swiss chard, or frozen peas according to your preference.
• For added protein, top with grilled chicken, shrimp, or a poached egg.
• This dish keeps well in the refrigerator for up to 4 days and freezes for up to a month, making it perfect for meal prep.
• Adjust spices to your liking by adding curry powder or cayenne pepper for extra heat.
• Using brown rice increases fiber content, while basmati rice adds a fragrant flavor.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Healthy, Vegetarian, Fusion

Keywords: one pot meal, lentils recipe, rice recipe, spinach recipe, healthy dinner, vegetarian, weight loss meal, easy recipe, meal prep