Lentil Soup Rice Bowl

Name: Lentil Soup Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (200 g) long-grain white rice (basmati or jasmine); ¾ cup (150 g) red lentils, rinsed, rinsed and drained; 4½ cups (1080 ml) vegetable broth; 1 whole (150 g) yellow onion, medium, finely diced; 3 tablespoons (45 ml) extra-virgin olive oil; 2 cloves (6 g) garlic cloves, minced, minced; 1½ teaspoons (3 g) ground cumin; to taste kosher salt; to taste freshly ground black pepper; ¼ cup (10 g) fresh cilantro, chopped, roughly chopped (optional); ¼ cup (10 g) fresh flat-leaf parsley, chopped, roughly chopped (optional); 1 whole (100 g) fresh lemon, cut into wedges; 1 small (100 g) yellow onion, for garnish, thinly sliced into rings (optional); 2 tablespoons (30 ml) neutral oil (vegetable or canola), for frying (optional)

From the MyKitchenBank Kitchen

A warm, nourishing bowl of fragrant rice cooked together with red lentils, caramelized onions, and cumin. The lentils break down slightly, creating a naturally creamy texture, while the rice provides gentle structure. Topped with crispy fried onions, fresh herbs, and a squeeze of lemon for brightness.

Prep: 15 min
Cook: 30 min
Wait: 10 min
Total: 55 min
Makes: 4 bowls (about 1½ cups each)

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Ingredients

4 servings

1 cup (200 g) long-grain white rice (basmati or jasmine)
¾ cup (150 g) red lentils, rinsed, rinsed and drained
4½ cups (1080 ml) vegetable broth
1 whole (150 g) yellow onion, medium, finely diced
3 tablespoons (45 ml) extra-virgin olive oil
2 cloves (6 g) garlic cloves, minced, minced
1½ teaspoons (3 g) ground cumin
to taste kosher salt
to taste freshly ground black pepper
¼ cup (10 g) fresh cilantro, chopped, roughly chopped (optional)
¼ cup (10 g) fresh flat-leaf parsley, chopped, roughly chopped (optional)
1 whole (100 g) fresh lemon, cut into wedges
1 small (100 g) yellow onion, for garnish, thinly sliced into rings (optional)
2 tablespoons (30 ml) neutral oil (vegetable or canola), for frying (optional)

Equipment (4)

Large heavy-bottomed saucepan with a lid (3 to 4 quart)
Wooden spoon or rice paddle
Fine-mesh strainer
Measuring cups and spoons

Steps

Before you start

Measure the rice and lentils and pick them over to remove any small stones or debris
Have your vegetable broth measured and ready at room temperature
Prepare all aromatics ahead of time

1
Fry crispy onion garnish
- Heat 2 tablespoons neutral oil in a small skillet over medium-high heat.
- Once shimmering, add the thinly sliced onion rings (optional garnish).
- Fry for 5–7 minutes, stirring occasionally, until deep golden brown and crispy.
- Transfer to a paper towel-lined plate and sprinkle lightly with salt.
- Set aside.
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Ready when: Onions are deep golden brown and crispy
Tip: Fry these first so they're ready before serving; they lose crispness if made too far ahead
2
Sauté aromatics with cumin
- Heat 3 tablespoons olive oil in a large heavy-bottomed saucepan over medium heat.
- Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and ground cumin, stirring constantly for about 1 minute until fragrant.
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Ready when: Onion is translucent and cumin is fragrant
Tip: Don't skip the minute of cumin blooming—it releases the essential oils and deepens the flavor
3
Add rice and lentils
- Pour in 1 cup of rinsed long-grain white rice and ¾ cup of rinsed red lentils.
- Stir constantly for 2 minutes to coat with the oil and toast lightly.
- The rice grains should appear slightly translucent at the edges.
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Ready when: Rice appears slightly translucent at the edges
Tip: Toasting the rice and lentils adds a subtle nutty flavor and helps keep the grains separate
4
Pour in broth and bring to boil
- Add 4½ cups vegetable broth to the pan.
- Stir well, scraping up any brown bits from the bottom.
- Bring to a rolling boil over medium-high heat, about 3–4 minutes.
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Ready when: Mixture is at a rolling boil
Tip: Scrape the pan bottom to capture all the browned bits—they add deep flavor
5
Season and reduce heat
- Once boiling, taste and season with kosher salt and freshly ground black pepper to your liking.
- Reduce heat to low, place the lid on the saucepan, and simmer gently for 20 minutes.
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Tip: Keep the lid on so steam doesn't escape, which helps the rice and lentils cook evenly
6
Check for doneness
- After 20 minutes, remove the lid and check that the rice is tender and the lentils have softened (some will have broken down).
- The broth should be mostly absorbed.
- If there's still liquid and the rice isn't tender, cover and cook for another 2–3 minutes.
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Ready when: Rice is tender, lentils are softened and partially broken down, liquid is mostly absorbed
Tip: Don't stir during cooking—let the rice steam undisturbed so it cooks evenly
7
Rest and fluff
- Remove from heat and cover loosely with a clean kitchen towel or paper towel under the lid.
- Let rest for 10 minutes.
- This allows any remaining moisture to redistribute.
- Gently fluff with a fork.
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Tip: Resting prevents the rice from becoming mushy and gives you a better texture
8
Divide into bowls and garnish
- Spoon the lentil rice mixture into four bowls, dividing evenly (about 1½ cups each).
- Top each bowl with a handful of the crispy fried onions (if using), a generous sprinkle of fresh cilantro and parsley, and serve with lemon wedges on the side.
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Tip: Add the crispy onions just before serving so they stay crunchy; the herbs and lemon brighten the earthy lentils

Good to know

Tips

For extra richness, stir in a dollop of Greek yogurt or a drizzle of tahini after plating—it adds creaminess and complements the earthy lentils beautifully.
If you prefer a brothier bowl, reduce the rice to ¾ cup and add an extra ½ cup of broth. This creates a soup-like texture while maintaining the one-pan simplicity.
Toast whole cumin seeds in a dry pan for 1–2 minutes and grind them yourself for a more vibrant, aromatic result compared to pre-ground.
Serve alongside flatbread, pickled vegetables, or a simple cucumber salad for a complete meal.

Make ahead

You can prep the aromatics, rice, and lentils up to 8 hours ahead and store them in separate airtight containers. On the day of serving, cook from step 2 onward. The crispy onions can be fried up to 4 hours ahead and stored in an airtight container at room temperature.

Storage & reheating

Store leftover lentil rice in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat with a splash of water or broth (about ¼ cup per serving) until warmed through, about 5 minutes. Do not freeze, as the texture of the rice will deteriorate. Crispy onions should be eaten fresh; if left over, store in an airtight container and refresh in a 350°F (175°C) oven for 2 minutes before serving.

Substitutions

red lentils, rinsed → brown or green lentils. Brown and green lentils hold their shape better than red lentils. Increase cooking time to 25–30 minutes and use ¾ cup. The final dish will be less creamy but still delicious.
ground cumin → ground coriander or a blend of 1 teaspoon cumin plus ½ teaspoon ground cinnamon. Coriander is more floral; the cinnamon blend adds warmth and depth. Use the same amount by weight.
vegetable broth → chicken broth or water. Chicken broth will add a subtle savory note; water will give you a milder result. Adjust seasoning to taste.
fresh cilantro, chopped → fresh mint or additional parsley. Mint adds a refreshing brightness; extra parsley is milder and more familiar if cilantro isn't available.