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Lentils and Rice with Vegetables

Tiffiny Felix
Prep Time 25 mins
Cook Time 35 mins
Course Main Dish
Cuisine Indian
Servings 4 (1 1/4 cup) servings


  • 3/4 cup Basmati rice
  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 large carrots peeled and diced
  • 1 1/2 teaspoons cumin seeds
  • 1/4 teaspoon mustard seeds
  • 1 tablespoon peeled minced fresh ginger
  • 3 cloves garlic pressed in a garlic press
  • 1/2 teaspoon ground turmeric
  • 2 cups bite-sized cauliflower I used frozen
  • 1 cup frozen peas
  • 1/2 cup dry red lentils picked over and rinsed
  • 1 teaspoon coarse Kosher salt
  • 3 tablespoons chopped fresh cilantro


  • Put the rice in a bowl and rinse with water several times, until the water is mostly clear. Cover the rice with water and soak for 20 minutes; drain.
  • Heat a large non-stick frying pan over medium-high heat for 2 minutes. Reduce the heat to medium, add the oil, and heat the oil for about 10 seconds. Add the onion, carrot, cumin seed, and mustard seed. Cook until the onion is softened, about 5 minutes. Add the ginger, garlic, turmeric, cauliflower, and peas; cook for 2 minutes. Add the drained rice, peas, lentils, salt, and 1 2/3 cups water. Bring to a boil, cover, reduce heat, and simmer until all the liquid is absorbed, 15-18 minutes. Remove the pan from the heat and let the rice sit for 5 minutes (don't remove the lid). Stir in the cilantro.
Keyword Indian inspired, legumes, vegetarian