Tomato Lentil Rice
A warming, one-pot stovetop rice dish with red lentils and tomatoes. Cumin and aromatics season the mixture as everything cooks together into a cohesive, protein-boosted side that works as a light meal on its own or alongside curry and vegetables.
- Prep
- 10 min
- Cook
- 25 min
- Wait
- 5 min
- Total
- 40 min
- Makes
- About 4 cups (960 ml)
Steps
Before you start
- Measure the rice and lentils before you start
- Have your tomatoes prepped and ready
- Use a pot with a tight-fitting lid to trap steam
Toast the cumin seeds
- Heat the ghee or oil in a medium pot (2.5-quart / 2.4-liter) over medium heat.
- Once shimmering, add the cumin seeds and let them toast for about 30 seconds, until fragrant and they start to darken slightly.
- Do not let them burn.
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Ready when: Seeds are fragrant and begin to darken
Tip: Toast the seeds quickly—they burn easily. If you add the aromatics too late, they will burn; if too early, the oil won't be hot enough to bloom the spices.
Cook the aromatics
- Add the diced onion and cook for 3–4 minutes, stirring occasionally, until it softens and becomes translucent.
- Then add the minced garlic and ginger, and cook for another minute until fragrant.
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Ready when: Onion is soft and translucent; garlic and ginger are fragrant
Tip: Stir constantly once garlic and ginger are added so they don't stick or scorch.
Add turmeric and bloom spices
- Sprinkle the ground turmeric over the onion mixture and stir for about 30 seconds so the turmeric coats everything and loses its raw taste.
- The mixture should be fragrant.
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Ready when: Turmeric is fully incorporated and smells warm and earthy
Tip: Blooming the spices in fat brings out their flavor. Don't skip this step.
Add rice and lentils
- Pour in the rinsed rice and red lentils.
- Stir for about 1–2 minutes so they are coated with the oil and spices.
- You should see the rice become slightly translucent at the edges.
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Ready when: Rice and lentils are coated with oil and beginning to turn translucent
Tip: Toasting the rice and lentils in fat slightly improves their flavor and helps them stay separate when cooked.
Add tomatoes and broth
- Pour in the canned crushed tomatoes (with their juice) and the vegetable or chicken broth.
- Stir well to combine everything, breaking up any clumps.
- Bring the liquid to a boil over medium-high heat.
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Ready when: Mixture comes to a rolling boil
Tip: Stir well so the tomatoes are evenly distributed and nothing sticks to the bottom.
Season and cover
- Once boiling, taste and season with salt and freshly ground black pepper.
- Reduce the heat to low, cover with the lid, and simmer gently for 15–18 minutes without stirring, until the rice is tender and the lentils have broken down slightly.
- The liquid should be mostly absorbed.
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Ready when: Rice is tender when you bite a grain; lentils are soft and have lost their shape slightly; almost all liquid is absorbed
Tip: Do not lift the lid or stir during cooking—this lets steam escape and can result in undercooked rice. If the rice is still firm after 18 minutes, add 2–3 tablespoons of water and cover again for 2–3 more minutes.
Rest and fluff
- Remove the pot from heat and let it sit covered for 5 minutes.
- This allows residual moisture to redistribute.
- Then fluff with a fork to separate the grains, breaking up any clumps.
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Ready when: Mixture is fluffy and grains are separate
Tip: Fluffing with a fork rather than stirring vigorously keeps the rice light and prevents mushiness.
Finish and serve
- Transfer to a serving bowl or plates.
- If using fresh cilantro, scatter it over the top.
- Serve hot as a side dish or a light main course.
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Tip: Cilantro adds brightness and freshness but is optional if you prefer a simpler dish.
Good to know
Tips
- This dish benefits from resting after cooking—don't rush the final 5 minutes, as it allows flavors to meld and the texture to set properly.
- For a creamier version, stir in a splash of coconut milk or cream after fluffing; it complements the tomato and lentil flavors beautifully.
- Leftovers reheat best on the stovetop with a little water, which prevents the rice from drying out in the microwave.
- Serve with yogurt on the side or alongside a simple cucumber salad to balance the warmth of the spices.
Make ahead
Cook entirely and store in the refrigerator; reheat gently on the stovetop or in the microwave with a splash of water to restore moisture.
Storage & reheating
Room temperature up to 2 hours. Refrigerator in an airtight container for up to 4 days. Freezer for up to 3 months. Reheat on the stovetop over medium-low heat with 2–3 tablespoons of water, or microwave covered for 1–2 minutes, stirring halfway through.
Substitutions
- canned crushed tomatoes → 1 cup (240 ml) fresh tomato puree or sauce plus ½ cup (120 ml) extra broth. Use fresh tomatoes when they are in season for a brighter flavor, but you may need to adjust the liquid slightly.
- red lentils, rinsed → yellow lentils or brown lentils (rinsed). Brown lentils will take slightly longer to cook (20–25 minutes total) and will hold their shape better. Yellow lentils cook faster and become soft like red lentils.
- ghee or neutral oil → unsalted butter or coconut oil. Butter will add richness; coconut oil works well for a dairy-free version.
- vegetable or chicken broth → water or chicken broth. Water will work but the dish will be less flavorful. Chicken broth adds richness.
