Recipe Library
One-Pot Lentils & Rice with Spinach
Warm spices of cumin and bay leaves perfume the pot as brown rice and lentils simmer until each grain turns tender and the lentils turn creamy. Thawed spinach folds through at the end, bringing a fresh green note that balances the gentle heat and earthy comfort of every spoonful.
- Total
- 50 min
- Prep
- 15 min
- Cook
- 35 min
- Serves
- 4
Nutrition per Serving
- Calories
- 403
- Protein
- 16g
- Carbs
- 59g
- Fat
- 13g
- Fiber
- 13g
- Sugar
- 4g
- Sodium
- 647mg
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 4 large cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 2 bay leaves
- 1/4 teaspoon ground pepper
- 1/4 teaspoon crushed red pepper
- 3/4 cup long-grain brown rice
- 3 3/4 cups water
- 3/4 cup brown or green lentils
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 tablespoon sherry vinegar
- Sliced scallions for garnish
- Chopped cilantro for garnish
Instructions
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until starting to brown, 3 to 4 minutes. Add garlic, cumin, salt, bay leaves, pepper and crushed red pepper; cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Add water and bring to a boil. Reduce heat, cover and cook for 15 minutes. Add lentils, cover and cook until the rice and lentils are tender and most of the water is absorbed, 15 to 20 minutes more.
- Remove from heat and gently stir in spinach. Place a clean dish towel over the saucepan and replace the lid. Let stand for 10 minutes (the towel will absorb the steam). Stir in vinegar and remove bay leaves before serving. Garnish with scallions and cilantro, if desired.