One-Pot Spiced Lentil and Brown Rice Pilaf

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A nourishing one-pot pilaf blending brown rice and lentils with warming spices and fresh herbs, perfect for a wholesome vegan meal. This Indian vegan recipe (gluten free), ready in about 55 minutes, pairs brown rice, brown lentils, and vegetable broth for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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.

Prep: 10 min Cook: 45 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large deep skillet or saucepan over medium heat. Add 1 finely chopped yellow onion and sauté for 5 minutes until translucent and fragrant.
  2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground turmeric, 1 tsp ground coriander, and 1/2 tsp ground cumin. Cook for 1 minute until the spices are aromatic.
  3. Step 3: Add 1 cup rinsed brown rice and 1/2 cup rinsed brown lentils to the pan, stirring to coat with oil and spices.
  4. Step 4: Pour in 3 cups vegetable broth and season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until the rice and lentils are tender and liquid is absorbed.
  5. Step 5: Remove from heat, fluff with a fork, then stir in 1 tbsp fresh lemon juice and 1/3 cup chopped fresh cilantro before serving.

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