This one pot lentil dahl and rice is a comforting, hearty vegetarian meal inspired by the warm and aromatic flavors of Indian-style cooking. Lentils, rice, vegetables, and a fragrant blend of spices come together in a single pot to create a satisfying dish that’s perfect for busy weeknights while still feeling special and nourishing.
Why You’ll Love This Recipe
This recipe is simple, flavorful, and wonderfully efficient. Everything cooks together in one pot, which means less cleanup and deeper, more developed flavors. The combination of spices creates a rich aroma, while the lentils and rice make the dish filling and balanced. It’s naturally vegetarian, budget-friendly, and easy to customize with vegetables or spice levels you love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
2 tablespoons coconut oil
1 large yellow onion, diced
2 tablespoons fresh ginger root, minced
2 cloves garlic, minced
2 russet potatoes, peeled and diced (about 2 1/2 cups)
1 medium carrot, diced (about 1 cup)
2 teaspoons kosher salt
3 tablespoons brown sugar
3 cups water
1/2 cup brown lentils, rinsed
3/4 cup basmati rice, rinsed
Fresh cilantro, chopped, for garnish
Lime wedges, for serving
Warm naan or flatbread, for serving
Directions
In a small bowl, combine the ground coriander, paprika, turmeric, cumin, and cinnamon. Set aside.
Heat the coconut oil in a large 6-quart pot over medium-high heat. Add the diced onion and minced ginger, cooking for 2 to 3 minutes until the onion begins to soften and turn slightly translucent.
Stir in the garlic and the prepared spice mixture. Cook for about 30 seconds, stirring constantly, until fragrant.
Add the diced potatoes, carrots, and salt. Stir well to coat the vegetables in the spices. Sprinkle in the brown sugar along with 1 tablespoon of water. Cook for about 5 minutes, stirring frequently, until the vegetables develop a lightly caramelized, glazed coating.
Add the lentils, basmati rice, and 3 cups of water to the pot. Stir, then bring the mixture to a boil.
Once boiling, reduce the heat to low, cover, and simmer for 18 to 24 minutes, or until the rice, lentils, and potatoes are tender and the liquid has been absorbed.
Remove from heat, fluff gently with a spoon, and garnish with fresh cilantro. Serve hot with lime wedges and warm naan or flatbread.
Servings and timing
This recipe makes 4 servings.
Preparation time is approximately 10 minutes.
Cooking time is about 25 minutes.
Total time is around 35 minutes.
Variations
For extra vegetables, add diced bell peppers, peas, or spinach during the last few minutes of cooking.
For a spicier version, add a pinch of chili powder or crushed red pepper flakes with the other spices.
For added richness, stir in a few tablespoons of coconut milk just before serving.
You can substitute white or green lentils, but cooking time may vary slightly.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a pot over medium heat, adding a splash of water if needed to loosen the texture. You can also reheat individual portions in the microwave until heated through.
Freezing is possible for up to 1 month, but keep in mind that rice can soften after thawing.
FAQs
Can I make this recipe ahead of time?
Yes, this dish reheats very well and is ideal for meal prep.
What type of lentils work best?
Brown lentils are ideal because they hold their shape while becoming tender.
Can I use white rice instead of basmati?
Yes, but basmati provides the best aroma and texture. White rice may become slightly softer.
Is this recipe spicy?
No, it is warmly spiced but not hot. You can add heat if desired.
Can I make this recipe oil-free?
You can sauté the onions and spices with a small amount of water instead of oil.
What can I serve with lentil dahl and rice?
It pairs well with flatbread, a fresh salad, or roasted vegetables.
Can I use frozen vegetables?
Yes, add them toward the end of cooking so they don’t become mushy.
How do I prevent the rice from sticking?
Stir once after adding the rice and keep the heat low during simmering.
Is this recipe suitable for kids?
Yes, it’s mild, nourishing, and easy to adjust to taste.
Can I double the recipe?
Yes, just use a larger pot and stir occasionally to ensure even cooking.
Conclusion
One pot lentil dahl and rice is the kind of meal that brings comfort and bold flavor together in the easiest way possible. With simple ingredients, warming spices, and minimal cleanup, it’s a recipe you’ll want to return to again and again for wholesome, satisfying dinners.
A cozy and nourishing one-pot meal featuring lentils, rice, and vegetables simmered in aromatic Indian-inspired spices. This dish is hearty, budget-friendly, and packed with warm, comforting flavor.
Ingredients
2 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
2 tablespoons coconut oil
1 large yellow onion, diced
2 tablespoons fresh ginger root, minced
2 cloves garlic, minced
2 russet potatoes, peeled and diced (about 2 1/2 cups)
1 medium carrot, diced (about 1 cup)
2 teaspoons kosher salt
3 tablespoons brown sugar
3 cups water
1/2 cup brown lentils, rinsed
3/4 cup basmati rice, rinsed
Fresh cilantro, chopped, for garnish
Lime wedges, for serving
Warm naan or flatbread, for serving
Instructions
Mix coriander, paprika, turmeric, cumin, and cinnamon in a small bowl. Set aside.
Heat coconut oil in a large pot over medium-high heat. Add onion and ginger; cook 2–3 minutes until slightly translucent.
Add garlic and spice mixture; stir constantly for 30 seconds until fragrant.
Add potatoes, carrots, and salt. Stir to coat, then add brown sugar and 1 tbsp water. Cook for 5 minutes, stirring often.
Add lentils, basmati rice, and 3 cups water. Stir and bring to a boil.
Reduce heat to low, cover, and simmer 18–24 minutes until rice, lentils, and vegetables are tender and liquid is absorbed.
Remove from heat, fluff gently, and garnish with chopped cilantro.
Serve hot with lime wedges and naan or flatbread.
Notes
Stir in a few tablespoons of coconut milk before serving for added creaminess.
Add peas, spinach, or bell peppers in the last few minutes of cooking for extra veggies.
Adjust spice levels by adding chili flakes or chili powder if desired.
White or green lentils can be used, but adjust cooking time as needed.
