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Weeknight • Vegetarian

Speedy Spiced Lentil and Rice Bowls

Wholesome and flavorful bowls featuring warmly spiced lentils, fluffy rice, and fresh, crunchy toppings for a quick vegetarian meal.

Prep
10 min
Cook
20 min
Servings
4
Level
Weeknight
Speedy Spiced Lentil and Rice Bowls

In need of a nourishing meal that’s both quick and packed with flavor? These spiced lentil and rice bowls are here to save the day! They're hearty, aromatic, and totally customizable, making them perfect for a healthy weeknight dinner or a satisfying work-from-home lunch. Get ready to fall in love with these simple, vibrant bowls!

Ingredients

Yield: 4 servings

For the Lentils

  • 1 tbsp olive oil
  • 1 carrot, finely diced
  • 1 stalk celery, finely diced
  • 1/2 yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp turmeric powder
  • Pinch of red pepper flakes (optional)
  • 1 (15 oz) can diced tomatoes, undrained
  • 1 (15 oz) can brown or green lentils, rinsed and drained
  • 1.5 cups vegetable broth
  • Salt and black pepper to taste

For the Bowls

  • Cooked rice or quinoa (about 4 cups total)
  • Plain Greek yogurt or sour cream, for serving
  • Fresh cilantro, chopped, for garnish
  • Red onion, thinly sliced or pickled, for garnish
  • Cucumber, diced, for garnish
  • Lemon wedges, for serving

Preparation

  1. Step 1

    Start by preparing your rice or quinoa according to package directions. While it cooks, you can prepare the lentils.

  2. Step 2

    Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced carrot, celery, and onion, and cook for 5-7 minutes until softened.

  3. Step 3

    Stir in minced garlic, cumin, coriander, turmeric, and red pepper flakes (if using). Cook for 1 minute until fragrant.

  4. Step 4

    Add diced tomatoes (with their liquid), rinsed lentils, and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the sauce has thickened and flavors have melded, stirring occasionally.

  5. Step 5

    Season the lentils generously with salt and black pepper to taste.

  6. Step 6

    To assemble the bowls, divide the cooked rice or quinoa among four serving bowls. Top with a generous scoop of the spiced lentils. Finish with a dollop of Greek yogurt or sour cream, a sprinkle of fresh cilantro, diced cucumber and thinly sliced red onion. Serve with lemon wedges on the side for squeezing.

Tips

  • Add some chopped bell peppers or zucchini along with the other vegetables for extra nutrients and texture.
  • Meal prep friendly: Cook the lentils and rice ahead of time and store separately. Assemble bowls as needed throughout the week.

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