One-Pot Spiced Lentil and Rice Pilaf

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

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 developed and reviewed.

A comforting one-pot pilaf combining lentils and rice with aromatic regional spices for a wholesome vegetarian meal. This Middle Eastern-inspired vegan recipe (vegetarian), ready in about 55 minutes, pairs brown lentils, basmati rice, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 45 min Serves 4 Middle Eastern cuisine 280 cal/serving

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Ingredients

1 cup, rinsed brown lentils
1 cup, rinsed basmati rice
4 cups vegetable broth
2 tbsp olive oil
1 medium, finely chopped yellow onion
3, minced garlic cloves
1 tsp ground turmeric
1 tsp ground coriander
1 tsp cumin seeds
1 small cinnamon stick
1 tsp salt
1/2 tsp black pepper
1/4 cup, chopped fresh cilantro

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 tsp cumin seeds and 1 small cinnamon stick; toast for 1 minute until fragrant.
Step 2: Add 1 medium finely chopped yellow onion and 3 minced garlic cloves; sauté for 5 minutes until soft and translucent.
Step 3: Stir in 1 tsp ground turmeric and 1 tsp ground coriander; cook for 30 seconds to release aromas.
Step 4: Add 1 cup rinsed brown lentils and 1 cup rinsed basmati rice to the pot; stir to coat with spices.
Step 5: Pour in 4 cups vegetable broth, then season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil.
Step 6: Reduce heat to low, cover pot, and simmer for 40 minutes until lentils and rice are tender and liquid is absorbed.
Step 7: Remove cinnamon stick, fluff pilaf with a fork, and stir in 1/4 cup chopped fresh cilantro before serving.