Prep Instructions

• Yield: 12 (3 oz.) servings                                                 
• Prep Time: 10 minutes  
• Cooking Time: 30 minutes                                              
• Total Time: 40 minutes  

Recipe Ingredients

1 tablespoon olive oil, 1/2 cup lentils, 1/2 cup carrots, diced, 1/2 teaspoon granulated garlic, 1 teaspoon chili powder, 3/4 teaspoon Spanish paprika, 3/4 teaspoon fresh thyme, 1 teaspoon kosher salt, 2 cups basmati rice, 1/2 cup onion, diced, 1/2 cup celery, diced, 1 1/2 teaspoons turmeric, 1/2 teaspoon cumin, 1 bay leaf, 2 3/4 cups water

Cooking Instructions

On medium high, place the olive oil in medium heavy-based pot or Dutch oven with a lid and add the rice to coat with oil. When the rice gets warm enough add the spices and fold in the vegetables. Turn heat to high and add the water. Bring to a boil, cover and reduce the heat to low. Cook rice for 20 minutes, fluff the rice or fold it a couple of times to avoid sticking, cover and let it cook completely. Approximately 5-10 more minutes.  

Category Tags

Appetizers and Sides, Cholesterol-free, Gluten-free, Low fat / low saturated fat, Peanut-free, Tree nut-free, Vegan, Vegetarian

Nutritional Data

• Calories: 165.92
• Fat: 1.30 grams
• Saturated Fat: 0.19 gram
• Cholesterol: 0 milligram
• Sodium: 169.87 milligrams
• Carbohydrates: 32.47 grams
• Fiber: 2.92 grams
• Sugars: 0.79 gram
• Protein: 4.96 grams