Easy Lentil & Rice Stew

Recipe characteristics

• Nutritious and filling stew packed with wholesome ingredients
• Flavorful and warming
• Quick and easy one-pot recipe
• Makes an easy plant-based lunch or dinner
• Dietary requirements: vegan (dairy-free), gluten-free, and soy-free.

Notes on ingredients

• Brussel sprouts: They add plenty of flavor, texture and nutrients to the dish. 
• Broccoli florets: Cut broccoli into small florets. If you’re out of fresh broccoli, add the appropriate amount of frozen broccoli instead.
• Red lentils: You don’t need to soak red lentils before using them. But they will need a really good rinse in cold water. If you’re out of red lentils, you can use yellow lentils instead.
• White basmati rice: Wash the rice under cold water using a sieve or colander, or rinse in a saucepan until the water runs clear.
• Seasonings: This recipe calls for curry powder, coriander powder, dried oregano leaf flakes (optional), pepper, and salt but feel free to experiment with flavors and seasonings.  If you want the dish to be more flavorful, add 1/2 teaspoon of garam masala.
• Cashews: Look for cashews with no oil or salt added. You can soak them in water for a couple of hours so that it’s easier to blend them until smooth and creamy.
• Plant-based milk: Substitute it with cashew milk, soy milk, oat milk or almond milk.

How to make it

Cashew cream

• Soak cashews in water for about 1-2 hours.
• Drain them well and put them into a high-speed blender.
• Add 200 ml water and blend on high speed until smooth. Set aside.

Stew

• In a large pot, heat 1 tablespoon of olive oil over medium heat. Add garlic and sauté until fragrant, for about 30-45 seconds. (For an oil-free recipe: Put garlic and 2-3 tablespoons of water in a nonstick pan and cook over medium-low heat, stirring occasionally, until fragrant).
• Add broccoli florets, Brussel sprouts, lentils, cashew cream, plant-based milk, and water, and stir well.
• Bring to a boil, cover, reduce heat, and simmer on medium-low.
• After ten minutes, add rice and spices, and season with salt and pepper.
• Stir frequently to prevent the rice from sticking to the bottom of a pot.
• Simmer for another 15 minutes or so until the lentils and rice are tender but not mushy.
• Check the seasonings and add more salt or spices if needed.
• If the stew is too thick for your liking, feel free to add more water and season accordingly.

Serving suggestion

Serve in a bowl and garnish with parsley.

Easy Lentil & Rice Stew

Nensi Beram

Easy Lentil & Rice Stew is a nutritious and filling one-pot recipe packed with healthy and wholesome ingredients. It's flavorful and warming, plant-based, and gluten-free.

Share on Facebook Pin Recipe Print Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Cuisine Gluten-free, Vegan

Servings 3

Calories 452 kcal

Ingredients

  

1x2x3x

Cashew cream

• 50 g cashews
• 200 ml water

Lentil & rice stew

• 1 tablespoon olive oil (or 2-3 tablespoons water)
• 2 cloves garlic minced
• 100 g broccoli florets
• 200 g Brussel sprouts
• 140 g red lentils
• 60 g white basmati rice
• 200 ml plant-based milk
• 600-700 ml water approx. 700 ml
• cashew cream (see above)
• 1 teaspoon curry powder
• 1/2 teaspoon coriander powder
• 1/3 teaspoon dried oregano optional
• pepper to taste
• salt to taste

Instructions

 

Cashew cream

• Soak cashews in water for about 1-2 hours.
• Drain them well and put them into a high-speed blender.
• Add 200 ml water and blend on high speed until smooth. Set aside.

Lentil & rice stew

• In a large pot, heat 1 tablespoon of olive oil over medium heat. Add garlic and sauté until fragrant, for about 30-45 seconds.

  For an oil-free recipe: Put garlic and 2-3 tablespoons of water in a nonstick pan and cook over medium-low heat, stirring occasionally, until fragrant.
• Add broccoli florets, Brussel sprouts, lentils, cashew cream, plant-based milk, and water, and stir well.
• Bring to a boil, cover, reduce heat, and simmer on medium-low.
• After ten minutes, add white basmati rice and spices, and season with salt and pepper.
• Stir frequently to prevent the rice from sticking to the bottom of a pot.
• Simmer for another 15 minutes or so until the lentils and rice are tender but not mushy.
• Check the seasonings and add more salt or spices if needed.
• Also, if needed, you can add more water for a thinner consistency.

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts

Easy Lentil & Rice Stew

Serving Size

 

3

Amount per Serving

Calories

452

% Daily Value*

Fat

 

14

g

22

%

Sodium

 

73

mg

3

%

Carbohydrates

 

66

g

22

%

Fiber

 

19

g

79

%

Sugar

 

7

g

8

%

Protein

 

20

g

40

%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword lentil rice stew, rice lentil one pot