If One Pan Garlicky Lentil Rice isn’t already on your weeknight rotation, I’m about to fix that (with love… and a little garlic). This is the kind of dinner that makes you feel like you definitely have your life together—even if there’s a rogue laundry mountain staring you down from the corner.
It’s warm, hearty, and ridiculously satisfying, all from one pan. Lentils bring the “stick-to-your-ribs” comfort, rice keeps it fluffy and cozy, and that cumin–paprika–turmeric trio makes your kitchen smell like a five-star bistro decided to move in.
Table of Contents
Why You’ll Love This One Pan Garlicky Lentil Rice
- One pan, zero drama: Fewer dishes = instant mood boost.
- Budget-friendly staples: Lentils + rice = pantry heroes.
- Big flavor, simple steps: Garlic and spices do the heavy lifting.
- Meal-prep magic: Tastes even better the next day (hello, lunch win).
Ingredients You’ll Need
For the lentil rice base
- Brown or green lentils – they hold their shape and stay pleasantly firm.
- Long-grain rice (basmati or jasmine) – fluffy grains that soak up flavor without turning mushy.
- Garlic cloves (fresh, minced) – the signature garlicky punch.
- Onion (finely chopped) – adds sweetness and depth.
- Vegetable broth – makes everything taste fuller and more savory (water works, but broth is the glow-up).
- Olive oil – for sautéing and that silky, rich aroma.
- Spices: cumin, paprika, turmeric – warm, earthy, and a little sunny.
- Salt & black pepper – season generously; this dish can take it.
Optional garnishes and add-ins
- Fresh parsley or cilantro – bright and fresh on top.
- Lemon wedges – the “wow, that’s good” finishing touch.
- Red chili flakes – for a little kick if you’re feeling spicy.
Refer to the recipe card below for exact ingredient measurements and full nutritional information.
How to Make One Pan Garlicky Lentil Rice
Grab your widest skillet with a lid (or a deep sauté pan). We’re going for cozy, not crowded.
1) Heat the oil
Set your skillet over medium heat and warm 2 tablespoons olive oil until it shimmers. That shimmer is the pan saying, “I’m ready—let’s cook.”
2) Sauté the aromatics
Add 1 small diced onion and 4 minced garlic cloves. Cook for 3–4 minutes, stirring often, until the onion looks translucent and the garlic smells amazing.
If your garlic starts browning too fast, lower the heat. Burnt garlic tastes like heartbreak.
3) Toast the spices
Sprinkle in:
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
Stir constantly for 30 seconds. You’re “blooming” the spices—aka waking them up so they actually taste like something.
4) Combine the grains
Stir in:
- 1 cup rinsed lentils
- 1 cup long-grain rice
Mix well so every grain gets coated in that garlicky, spiced oil. This is where flavor starts clinging to everything like it pays rent.
5) Pour in the broth
Pour in 3 cups vegetable broth, then season generously with salt and black pepper. Bring it to a gentle rolling boil.
6) Simmer (hands off!)
Cover the pan, reduce heat to low, and let it simmer undisturbed for 20–25 minutes.
No peeking every two minutes—steam is doing important work in there.
You’ll know it’s ready when:
- Rice is tender
- Lentils are cooked but still hold their shape
- Most liquid is absorbed
7) Rest and fluff
Turn off the heat and keep the lid on for 5 minutes. This helps the rice finish steaming and prevents the dreaded “wet bottom.”
Uncover and fluff gently with a fork.
8) Serve and make it pop
Scoop into bowls and top with:
- Chopped parsley or cilantro
- A squeeze of lemon
- Red chili flakes (optional)
That lemon at the end? It’s like turning on the lights in a cozy room—everything tastes brighter.
Chef Omar’s Tips for Lentil Rice That Never Goes Sideways
- Rinse your rice and lentils. It keeps the rice fluffy and helps everything cook cleaner.
- Use a wide pan. More surface area = better sautéing and more even cooking.
- Don’t crank the heat. Low and slow simmer = tender rice, lentils that keep their bite.
- If it looks too dry at the end: Add a splash of broth, cover for 2 minutes, and let steam do its thing.
- If it looks too wet: Uncover and let it sit for a few minutes. Rice is basically a sponge with ambition.
And listen—if your spice mix looks a little “rebellious” when it hits the oil, don’t panic. It calms down once the broth goes in. We love a spicy personality.
A Quick Little Story From My Kitchen
This One Pan Garlicky Lentil Rice became a go-to for me after one of those “surprise, we’re hungry!” friend drop-ins. You know the kind—zero warning, big appetites, and suddenly you’re auditioning for a cooking show with whatever’s in your pantry.
Lentils? Check. Rice? Check. Garlic? Always.
Twenty-something minutes later, everyone was scraping the pan like it owed them money. That’s when I knew this recipe wasn’t just dinner—it was a lifeline.
FAQs About One Pan Garlicky Lentil Rice
Can I use red lentils instead of brown or green?
You can, but red lentils break down and get soft, almost creamy. If you want that fluffy rice + hearty lentil texture, stick with brown or green lentils.
What rice works best here?
Long-grain is the move—basmati or jasmine gives you separate, fluffy grains.
Can I use water instead of vegetable broth?
Yes, but broth adds savory depth. If using water, be extra generous with salt and consider a squeeze of lemon at the end.
How do I store leftovers?
Cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth or water to loosen it up.
Can I make it spicy?
Absolutely—add red chili flakes at the end, or sauté a pinch with the spices if you want the heat baked in.
The Cozy Bowl You’ll Crave Again
Some meals are flashy. This one is comforting, smart, and dependable—like your favorite stretchy jeans, but edible. When you need something hearty, flavorful, and easy enough for a Tuesday that’s acting like a Monday, One Pan Garlicky Lentil Rice has your back.
Make it once, and I’m betting it becomes one of those “I always have ingredients for this” meals. And honestly? That’s the kind of kitchen magic we all deserve.
More Recipes You’ll Love Next
- If you’re in a lentil-love mood after this One Pan Garlicky Lentil Rice, try Creamy Marry Me Lentils for a swoon-worthy, saucey dinner—it’s the kind of cozy bowl that makes you want to light a candle and pretend it’s Friday.
- Want another warm, spoonable comfort meal? You’ll be obsessed with Detox Moroccan Lentil Soup for bright spices and cozy vibes—perfect when you want something nourishing that still tastes exciting.
- If you’re meal-prepping lunches (or feeding a crowd without losing your mind), bookmark Vegan Lentil Chili for a hearty, protein-packed batch cook—it reheats like a champ and makes future-you feel very appreciated.
- And if you’re wondering what to serve on the side—or how to make lentils taste even better—check out What Food Goes Well With Lentils for easy pairings and smart ideas to build a full, balanced meal around your garlicky rice.
Tried this One Pan Garlicky Lentil Rice? Leave a quick review and tap your star rating ⭐⭐⭐⭐⭐—your feedback helps other home cooks (and totally makes my day in the kitchen!).
One Pan Garlicky Lentil Rice
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
One Pan Garlicky Lentil Rice is a cozy, flavorful one-pan meal made with tender lentils, fluffy rice, garlic, and warm spices. Easy, nourishing, and perfect for busy weeknights or meal prep.
Ingredients
1 cup brown or green lentils, rinsed
1 cup long-grain rice (basmati or jasmine), rinsed
4 garlic cloves, finely minced
1 small onion, finely diced
3 cups vegetable broth
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon turmeric
¾ teaspoon salt (or to taste)
½ teaspoon black pepper
Optional Garnishes
Chopped fresh parsley or cilantro
Lemon wedges
Red chili flakes
Instructions
Heat olive oil in a wide skillet with a lid over medium heat.
Add diced onion and minced garlic; sauté for 3–4 minutes until fragrant and translucent.
Stir in cumin, paprika, and turmeric. Cook for 30 seconds to bloom the spices.
Add lentils and rice, stirring well to coat with the spiced oil.
Pour in vegetable broth, season with salt and pepper, and bring to a gentle boil.
Cover, reduce heat to low, and simmer for 20–25 minutes until rice is tender and lentils are cooked.
Remove from heat and let rest, covered, for 5 minutes.
Fluff with a fork and serve with desired garnishes.
Notes
Use brown or green lentils only; red lentils will become too soft.
For extra brightness, finish with a squeeze of fresh lemon juice.
If the rice seems dry, add 2–3 tablespoons broth and steam covered for 2 minutes.
Stores well in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-pan / Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 11 g
- Protein: 15 g
- Cholesterol: 0 mg