The Ultimate One-Pot Spiced Lentils & Rice

^{Published on January 5th, 2025}

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Intermediate

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Finding a meal that is simultaneously gut-healthy, protein-packed, and budget-friendly can feel like a tall order. But at LemonSalt, we believe the best flavors come from the simplest pantry staples.

This Spiced Lentils and Rice recipe is our modern take on Kitchari—a traditional Ayurvedic dish known for its detoxifying and healing properties. Topped with a vibrant, spicy spinach tadka (tempered spices), this isn't just a side dish; it’s a complete, soul-warming meal that’s ready in under 45 minutes.

Why You'll Love This Recipe

• One-Pot Wonder: Minimal cleanup for a busy weeknight.
• Plant-Based Protein: A complete amino acid profile from the lentil and rice combo.
• Anti-Inflammatory: Packed with turmeric, ginger, and cumin.
• Meal Prep Friendly: Like all the best spiced dishes, the flavors deepen and improve the next day.

Ingredients

200g Red Split Lentils: Quick-cooking and creamy.
150g Basmati Rice: For that classic, aromatic fluffiness.
1 tbsp Coconut Oil: Adds a subtle sweetness and healthy fats.
Seeds: 1½ tsp black mustard seeds & 1½ tsp cumin seeds.
2 tsp Coriander Seeds (crushed in a pestle and mortar)
Aromatic Veg: 1 finely chopped carrot & 1 tsp freshly grated ginger.
Ground Spices: 1 tsp ground coriander & ½ tsp ground turmeric.
1.4 Litres Water
1½ tsp Fine Sea Salt
2 Limes: Juice of one, the other cut into wedges for serving.

For the tadka

1 tbsp Coconut Oil
1 Echalion Shallot: Finely sliced.
The Heat: ¼ tsp garam masala & ¼ tsp Kashmiri chilli blend.
2 Cloves Garlic: Finely sliced.
260g Fresh Spinach: Washed and ready to wilt.

Instructions

Start by thoroughly rinsing your lentils and rice together in a fine-mesh sieve until the water runs clear. Leave them to soak in a bowl of fresh water for 15 minutes. This helps with digestion and ensures an even, creamy texture.
In a large pan or Dutch oven, heat 1 tablespoon of coconut oil over medium-high heat. Add the mustard and cumin seeds. Listen closely—once they start to pop and dance, they are releasing their essential oils.
Stir in the chopped carrot, grated ginger, coriander, and turmeric. Fry for about 2 minutes until the aromatics are fragrant. Drain your soaked rice and lentils and add them to the pan, stirring to coat every grain in the golden spiced oil.
Pour in 1.4 litres of water and the salt. Bring to a boil, then immediately lower the heat to a gentle simmer. Cover and cook for 25 minutes. You’re looking for a soft, "porridge-like" consistency where the lentils have almost melted into the rice.
While the lentils simmer, make your topping. Heat coconut oil in a frying pan. Add the shallot and garlic with a pinch of salt, frying for 2–3 minutes until beautifully golden and crisp. Stir in the garam masala and Kashmiri chilli for 60 seconds, then toss in the spinach. Cook just until wilted.
Once the lentils and rice are ready, stir in the juice of one lime. Taste and adjust the salt if needed. Spoon the spicy spinach tadka over the top of each bowl.

Chef's Tips

• The "Instagram" Upgrade: For extra protein and a silky texture, top your bowl with a jammy soft-boiled egg and a sprinkle of nigella seeds.
• Texture Control: If you prefer a drier, pilaf-style dish, reduce the water to 1 litre. For a more traditional, soupy kitchari, keep it at 1.4L.
• The Lime is Key: Don't skip the fresh lime at the end; the acidity cuts through the earthiness of the lentils and brings the whole dish to life.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, add a splash of water or vegetable stock to loosen the consistency, as the rice will continue to absorb liquid as it sits.