Spiced Red Lentil and Rice Skillet
A hearty and comforting spiced red lentil and rice skillet, perfect for a quick vegan meal on a budget.
5 min
Prep
20 min
Cook
4
Serves
340
Calories
Macros · per serving
14g protein
60g carbs
6g fat
Ingredients
For 4 servings
- 1 cup red lentils
- 1 cup white rice
- 1 can canned diced tomatoes
- 1 onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 0.5 teaspoon turmeric
- salt — to taste
- black pepper — to taste
- 3 cups water
- 1 cup frozen peas
Instructions
- 1
Rinse the red lentils and rice under cold water in a sieve until the water runs clear, then drain thoroughly.
- 2
Chop the onion and mince the garlic.
- 3
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté until the onion is translucent, about 3 minutes.
- 4
Stir in the cumin, coriander, and turmeric, and cook for 1 minute until fragrant.
- 5
Add the red lentils, rice, canned diced tomatoes (with juice), and water to the skillet. Stir well to combine.
- 6
Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 15 minutes.
- 7
Stir in the frozen peas, cover, and cook for an additional 5 minutes, or until the lentils and rice are tender and the peas are heated through.
- 8
Season with salt and black pepper to taste. Serve hot.
Cook it this week.
NeatEat plans Spiced Red Lentil and Rice Skillet — and the rest of your week — around your budget, groceries included.