Indian-Spiced Lentil and Rice One Pot
A comforting, aromatic one-pot dish combining lentils and basmati rice with warming Indian spices for a hearty vegetarian meal. This indian-inspired one pot (vegetarian, gluten free) ready in about 40 minutes pairs basmati rice, red lentils, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup basmati rice
- 1/2 cup red lentils
- 3 cups vegetable broth
- 2 tbsp ghee or oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 medium (about 1 cup) chopped onion
- 3 cloves minced garlic cloves
- 1 tbsp grated fresh ginger
- 1 tsp salt
- 1/4 cup chopped fresh cilantro
- for serving fresh lemon wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup basmati rice and 1/2 cup red lentils thoroughly under cold water until the water runs clear; drain well.
- Step 2: Heat 2 tbsp ghee or oil in a large heavy-bottomed pot over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds, cooking for 1 minute until the seeds begin to pop and become fragrant.
- Step 3: Add 1 cup chopped onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger to the pot. Sauté for 5-6 minutes until the onion is golden and soft.
- Step 4: Stir in 1/2 tsp turmeric powder, 1 tsp garam masala, and 1 tsp salt, cooking for 1 minute to toast the spices.
- Step 5: Add the rinsed rice and lentils to the pot and stir to coat with the spices and aromatics.
- Step 6: Pour in 3 cups vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer gently for 20 minutes, or until the rice and lentils are tender and liquid is absorbed.
- Step 7: Remove from heat and let sit covered for 5 minutes. Fluff with a fork and stir in 1/4 cup chopped fresh cilantro. Serve with fresh lemon wedges on the side for squeezing over.
Frequently asked questions
How long does Indian-Spiced Lentil and Rice One Pot take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Indian-Spiced Lentil and Rice One Pot?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep basmati rice from drying out.
Can I substitute ingredients in Indian-Spiced Lentil and Rice One Pot?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Indian-Spiced Lentil and Rice One Pot for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Indian-Spiced Lentil and Rice One Pot vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
