One-Pot Indian Spiced Lentil and Rice Pilaf
A comforting and hearty one-pot dish combining lentils and basmati rice with fragrant Indian spices for a flavorful meal. This indian-inspired one pot (vegetarian, gluten free) ready in about 40 minutes pairs basmati rice, red lentils, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 water
- 2 tbsp ghee
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1 tbsp grated fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 cinnamon stick
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped for garnish fresh cilantro
- 1 tbsp lemon juice
Instructions
- Step 1: Rinse 1 cup basmati rice and 1/2 cup red lentils under cold water until the water runs clear; drain well.
- Step 2: Heat 2 tbsp ghee in a large pot over medium heat. Add 1 finely chopped medium yellow onion and sauté for 5 minutes until translucent and fragrant.
- Step 3: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
- Step 4: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1 cinnamon stick, and 1 bay leaf, cooking for 30 seconds to bloom the spices.
- Step 5: Add the rinsed rice and lentils along with 3 cups water, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil over high heat.
- Step 6: Reduce heat to low, cover, and simmer gently for 20 minutes until rice and lentils are tender and water is absorbed.
- Step 7: Remove from heat, discard the cinnamon stick and bay leaf, and fluff the pilaf with a fork. Stir in 1 tbsp fresh lemon juice and garnish with 1/4 cup chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Indian Spiced Lentil and Rice Pilaf 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 One-Pot Indian Spiced Lentil and Rice Pilaf?
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 One-Pot Indian Spiced Lentil and Rice Pilaf?
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 One-Pot Indian Spiced Lentil and Rice Pilaf 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 One-Pot Indian Spiced Lentil and Rice Pilaf 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.
