One-Pot Curried Lentil and Tomato Rice Pilaf

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A fragrant and colorful pilaf where red lentils and basmati rice cook together with curry spices and tomatoes for a flavorful vegetarian main. This indian-inspired one pot (vegetarian, gluten free) ready in about 45 minutes pairs extra virgin olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 2 tbsp extra virgin olive oil
• 1 medium, finely chopped yellow onion
• 4, minced garlic cloves
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tbsp curry powder
• 3/4 cup, rinsed red lentils
• 1 1/2 cups, rinsed basmati rice
• 1 can (14.5 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• optional, for serving plain yogurt

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium heat. Add 1 finely chopped yellow onion and sauté for 5 minutes until soft and translucent.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 1 tsp ground turmeric, 1 tsp ground cumin, and 1 tbsp curry powder. Cook spices with onion mixture for 1-2 minutes, stirring frequently to avoid burning.
4. Step 4: Add 3/4 cup rinsed red lentils, 1 1/2 cups rinsed basmati rice, 1 can diced tomatoes with juices, and 3 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
5. Step 5: Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes until rice and lentils are tender and liquid is absorbed.
6. Step 6: Remove from heat and let sit covered for 5 minutes. Fluff gently with a fork and garnish with 1/4 cup chopped fresh cilantro. Serve warm, optionally with a dollop of plain yogurt.