Vegan Spicy Red Lentils and Rice is a wholesome, flavor-packed dish that brings together protein-rich red lentils and fluffy rice in a spiced tomato-based sauce. This Middle Eastern-inspired recipe features tender red lentils that break down into a creamy consistency, coating every grain of rice with aromatic spices like cumin, turmeric, and red pepper flakes. The dish is naturally vegan, incredibly budget-friendly, and comes together in one pot for easy cleanup. Despite its simple ingredient list, the combination of caramelized onions, garlic, warming spices, and a hint of heat creates layers of complex flavor that satisfy deeply. Perfect for meal prep, busy weeknights, or feeding a crowd, this dish proves that plant-based eating can be both nourishing and incredibly delicious without any fancy ingredients or complicated techniques.
Serving Quantity: 6 servings
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 1 cup dried red lentils (rinsed)
- 1 cup long-grain white rice (rinsed)
- 3 tablespoons olive oil
- 1 large onion (diced)
- 4 cloves garlic (minced)
- 1 tablespoon tomato paste
- 1 can (14.5 ounces) diced tomatoes
- 3 cups vegetable broth
- 1 cup water
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- Half teaspoon ground coriander
- Half teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon salt
- Half teaspoon black pepper
- 1 bay leaf
- 2 tablespoons lemon juice
- Quarter cup fresh cilantro (chopped)
- Quarter cup fresh parsley (chopped)
- Lemon wedges (for serving)
Nutrition Information (Per Serving):
- Calories: 295
- Protein: 12g
- Carbohydrates: 48g
- Fat: 7g
- Sugar: 4g
- Sodium: 685mg
- Fiber: 8g
- Cholesterol: 0mg
- Iron: 4mg
- Folate: 185mcg
1. Rinse the Lentils and Rice
Place the red lentils in a fine mesh strainer and rinse thoroughly under cold running water until the water runs clear. Red lentils can be dusty and rinsing removes any debris while also washing away excess starch. Do the same with the rice, rinsing until the water is no longer cloudy. This prevents the dish from becoming too sticky or gummy. Drain both well and set aside. Red lentils cook much faster than other varieties and break down into a creamy texture, which is perfect for this dish where they essentially melt into the rice.
2. Sauté the Onions
Heat the olive oil in a large, deep skillet or wide pot with a lid over medium heat. Add the diced onion and cook for 8 to 10 minutes, stirring occasionally, until the onion becomes soft, golden, and slightly caramelized around the edges. Don’t rush this step. The caramelization adds natural sweetness and depth that’s essential to the dish’s flavor. The onions should be deeply golden and smell sweet and aromatic. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
3. Add Tomato Paste and Spices
Push the onions and garlic to the sides of the pan and add the tomato paste to the center. Let it cook for about one minute, stirring it around to caramelize slightly. This intensifies the tomato flavor and removes any raw taste. Add the ground cumin, turmeric, paprika, coriander, and red pepper flakes directly to the tomato paste. Stir everything together and cook for 30 seconds to one minute until the spices become fragrant and aromatic. This blooming technique releases the essential oils in the spices, creating deeper, more complex flavors throughout the dish.
4. Add Lentils, Rice, and Liquids
Add the rinsed red lentils and rice to the pot, stirring to coat them with the spiced onion mixture. Pour in the diced tomatoes with their juices, vegetable broth, and water. Add the salt, black pepper, and bay leaf. Stir everything together thoroughly, making sure the lentils and rice are evenly distributed and submerged in the liquid. The liquid should cover everything by about an inch. Bring the mixture to a boil over high heat, stirring occasionally to prevent sticking.
5. Simmer Until Tender
Once the mixture reaches a boil, reduce the heat to low and cover the pot with a tight-fitting lid. Simmer gently for 20 to 25 minutes without lifting the lid. The steam trapped inside cooks everything evenly and ensures the rice becomes fluffy. After 20 minutes, check if the rice and lentils are tender and most of the liquid has been absorbed. The red lentils should have broken down into a creamy sauce that coats the rice. If there’s still too much liquid, simmer uncovered for a few more minutes. If the rice isn’t quite tender, add a splash more water and cook covered for another 5 minutes.
6. Fluff and Rest
Once the rice and lentils are perfectly cooked and tender, remove the pot from the heat. Remove and discard the bay leaf. Let the dish rest, covered, for 5 minutes. This resting period allows the rice to firm up slightly and any remaining moisture to be absorbed. After resting, fluff the mixture gently with a fork, separating the grains and incorporating the creamy lentils throughout. The texture should be moist and slightly creamy but not soupy or dry.
7. Finish and Serve
Stir in the lemon juice, which brightens all the flavors and adds a pleasant tanginess that balances the spices. Add most of the chopped cilantro and parsley, reserving some for garnish. Taste and adjust the seasonings, adding more salt, pepper, red pepper flakes for heat, or lemon juice for brightness as needed. Transfer to a serving bowl or individual plates. Garnish with the reserved fresh herbs and serve with lemon wedges on the side for squeezing over the top. This dish is delicious on its own or served with a simple cucumber tomato salad, yogurt, or flatbread.
Tips for Perfect Vegan Spicy Red Lentils and Rice
Red lentils are essential for this recipe because they cook quickly and break down into a creamy consistency. Other lentil varieties like green or brown won’t work the same way as they maintain their shape.
Adjust the spice level to your preference by increasing or decreasing the red pepper flakes. For a milder version, reduce to a quarter teaspoon or omit entirely. For extra heat, add a diced jalapeño or serrano pepper with the onions.
Use long-grain rice like basmati or jasmine for the best texture. Short-grain rice becomes too sticky and starchy for this dish. Brown rice requires much longer cooking time and won’t work with the same liquid ratios.
Don’t skip rinsing the rice. This removes excess surface starch and prevents the dish from becoming gummy or overly sticky.
The ratio of liquid to rice and lentils is important. If your rice consistently comes out too dry or wet, adjust the liquid by a quarter cup next time.
This dish thickens considerably as it sits because the lentils continue absorbing liquid. When reheating leftovers, add a splash of vegetable broth or water to loosen it back to the right consistency.
Caramelizing the onions properly adds incredible depth. Take the time to let them cook until golden brown rather than just soft and translucent.
For extra vegetables, add diced bell peppers, carrots, or zucchini along with the onions. They’ll cook down into the dish and add nutrition and color.
Top with crispy fried onions, toasted pine nuts, or sliced almonds for added crunch and visual appeal. The texture contrast is wonderful.
This dish is perfect for meal prep and keeps in the refrigerator for up to 5 days. Portion into individual containers for easy grab-and-go lunches throughout the week.
Add a can of drained chickpeas along with the lentils and rice for extra protein and a heartier meal. They’ll warm through and absorb all the flavors.
For a complete meal, serve with a dollop of plant-based yogurt or tahini sauce on top. The cool, creamy element balances the spices beautifully.
Fresh spinach or kale can be stirred in during the last 5 minutes of cooking. The greens will wilt into the dish and add nutrition and color.
Make this dish in a rice cooker by sautéing the aromatics and spices in a separate pan, then combining everything in the rice cooker with the rice, lentils, and liquids. Cook on the regular rice setting.
The leftovers make excellent stuffing for bell peppers, tomatoes, or cabbage rolls. Simply hollow out the vegetables, fill with the lentil-rice mixture, and bake until tender.
