Vegan Lentil and Vegetable Rice Skillet
A hearty and flavorful one-pan meal combining protein-rich lentils with white rice and colorful vegetables for a satisfying vegan dinner.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
12g protein
65g carbs
5g fat
Ingredients
For 4 servings
- 1 cup white rice
- 1/2 cup dried lentils
- 1 carrot
- 1 cup frozen peas
- 1 onion
- 2 tablespoons vegetable oil
- 2 cloves garlic
- 1 cup canned diced tomatoes
- 2 cups water
- 1 vegetable stock cube
- 1 teaspoon cumin
- 1 teaspoon paprika
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the rice and lentils under cold water until the water runs clear. Set aside.
- 2
Dice the onion and carrot into small pieces. Mince the garlic cloves.
- 3
In a large pan, heat the vegetable oil over medium heat. Add the onion and carrot, and sauté for 3-4 minutes until softened.
- 4
Add the minced garlic, cumin, and paprika, and cook for an additional 1 minute until fragrant.
- 5
Add the diced tomatoes, rinsed rice, lentils, water, and the vegetable stock cube. Stir to combine, and bring to a boil.
- 6
Reduce the heat to low, cover the pan, and let simmer for 15 minutes, stirring occasionally, until the rice and lentils are cooked and the liquid is absorbed.
- 7
Stir in the frozen peas, and cook for an additional 2-3 minutes until heated through.
- 8
Season with salt and black pepper to taste. Serve hot and enjoy.
Cook it this week.
NeatEat plans Vegan Lentil and Vegetable Rice Skillet — and the rest of your week — around your budget, groceries included.