GARLIC Turmeric Rice with Lentils | A HEALTHY and Complete Meal

This garlic turmeric rice with lentils is what heart-healthy and delicious food is all about. We’re talking layers of flavors, basic everyday ingredients, and it’s all done in about 40 minutes using one pan. Serve it next to a garden salad and a crunchy baguette for a fabulous meal.

To make this recipe, I used dried green lentils. You can use any type of lentils you like. Just make sure to check the package instructions. As you want to use quick-cooking lentils that are fully cooked through in about 20 minutes.

As for the rice, I used Spanish paella rice. Which is very similar to Arborio or any other type of short-grain rice. Of course, you can use any rice you like. Just make sure to check the package instructions; that way you get your liquid-to-rice ratios and cooking times right on the money.

TIPS & TRICKS to Make this Recipe: Make sure to add in an extra cup (240 ml) of liquid than what the rice package states, which should be enough to cook the lentils. This rice will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make GARLIC Turmeric Rice with Lentils

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GARLIC Turmeric Rice with Lentils

Course Main Course

Cuisine Mediterranean

Prep Time 5 minutes

Cook Time 40 minutes

Servings 4

Calories 390 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 medium yellow onion (roughly chopped)
• 6 cloves garlic (roughly chopped)
• 1 tsp ground turmeric 3 grams
• 1/2 tsp ground cumin 1.50 grams
• 1/4 tsp crushed red pepper 0.625 grams
• 1/2 cup dried green lentils 100 grams
• 4 cups vegetable broth 960 ml
• 1 cup short-grain rice 190 grams
• 1/4 cup chopped cilantro 15 grams
• 1 tbsp lemon juice 15 ml
• sea salt & black pepper

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. After a couple of minutes, add in the chopped onion and garlic, mix together, then mix every minute so everything evenly sautés

3. Once the onions are translucent, about 4 minutes, add in the turmeric, cumin, crushed red pepper, and season with salt and a generous portion of black pepper, mix together, then add in the lentils (rinsed) and vegetable broth, raise to a high heat, and give it a gentle mix

4. When it comes to a boil, add in the rice, give it a mix so everything is evenly distributed, then place a lid on the pan and lower to a low heat, and simmer for 18 to 20 minutes or until the rice and lentils are cooked through (check package instructions on the rice and lentils you are using to get your cooking times right on the money)

5. After 18 to 20 minutes, and there is virtually no broth left in the pan, and the lentils and rice are just cooked through, turn off the heat, add in the chopped cilantro and lemon juice, and using a fork, gently fluff the rice

6. Transfer into shallow bowls and serve at once, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

GARLIC Turmeric Rice with Lentils

Amount Per Serving

Calories 390 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Sodium 382mg17%

Potassium 354mg10%

Carbohydrates 62g21%

Fiber 9g38%

Sugar 4g4%

Protein 10g20%

Vitamin A 619IU12%

Vitamin C 6mg7%

Calcium 34mg3%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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