Spicy Lentil Rice Skillet
A quick and satisfying vegan skillet meal combining spicy lentils and white rice with a hint of cumin and garlic for a comforting dinner.
5 min
Prep
15 min
Cook
4
Serves
330
Calories
Macros · per serving
12g protein
66g carbs
3g fat
Ingredients
For 4 servings
- 1 cup white rice
- 1 cup dried lentils
- 1 tablespoon vegetable oil
- 1 onion
- 2 cloves garlic
- 1 14 oz can canned diced tomatoes
- 3 cups water
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 1
Rinse the rice and lentils separately under cold water.
- 2
Chop the onion and mince the garlic.
- 3
In a large skillet, heat the vegetable oil over medium heat.
- 4
Add the onion and garlic, and sauté until the onion is translucent, about 3 minutes.
- 5
Add the rice and lentils to the skillet, stirring to coat with the onion mixture.
- 6
Pour in the canned diced tomatoes with their juice and water.
- 7
Stir in the cumin, chili powder, salt, and black pepper.
- 8
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice and lentils are cooked and water is absorbed.
- 9
Remove from heat and let it sit covered for 5 minutes before serving.
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