Rice with vegetables

On days when I don't feel like spending too much time in the kitchen but still want something hearty and warm on the table, I quickly make this rice with vegetables and lentils. A simple combination, without complicated ingredients and without hassle. It can be made with whatever I have in the fridge and is always equally nourishing. Plus, it fits any meal, whether it's lunch or dinner.

Quick Info
Total time: 45 minutes
Servings: 2-3
Difficulty: easy

Ingredients
2 tablespoons rice (approx. 50 g)
2 tablespoons red lentils (approx. 50 g)
1 medium carrot
1/2 yellow onion
2 tablespoons oil (I prefer sunflower oil)
250 ml tomato juice
200 ml water
1 tablespoon roasted bell pepper (from a jar or fresh, if you have)
1 pinch of dried basil
1/2 teaspoon dried dill
salt and pepper to taste

Preparation Method

1. Rinse the rice and lentils separately with cold water until the liquid is no longer milky. Red lentils cook quite quickly, so I start with the rice first. I boil the rice in salted water, separately from the lentils, because they have different cooking times. The rice is ready in 15-20 minutes, the lentils in about 10-12. When they are done, I drain them and set them aside for a bit.

2. I peel the carrot and grate it on a large grater. I chop the onion finely.

3. I put the oil in a large pan or a thicker-bottomed pot. I add the onion and grated carrot, sautéing them for 3-4 minutes over medium heat. The onion should just become slightly translucent, not burn.

4. I add the finely chopped roasted bell pepper, then pour in the tomato juice and water. I mix, put a lid on, and let it simmer on low heat for 10-12 minutes, until the carrot has softened and the liquid starts to reduce.

5. When the sauce is thicker, I add the cooked rice and lentils over the vegetables. I mix well, add the basil and dill. I taste and add salt and pepper if needed.

6. I let everything cook for 3-4 minutes without a lid, to let the flavors meld and reduce a bit if it seems too liquid. The rice and lentils absorb the liquid, so I don't rush to drain everything at the beginning.

7. I turn off the heat, put the lid on, and let it sit for 5 minutes before serving.

Why I make this recipe often
It uses simple, basic ingredients that I always have at home. It's not fussy at all and doesn't depend on the season. I can keep it in the fridge and eat it the next day, and the combination of rice and lentils is filling. I like that I can vary it based on what I have without ruining the final taste.

Tips
Don't overcook the rice or lentils from the start. They should be cooked but not completely soft, as they will cook more in the sauce.
If there is too much liquid at the end, leave the pan uncovered on low heat for a few minutes to evaporate.
It's preferable that the tomato juice is as thick and flavorful as possible, not too sour or watery.

Substitutions
Instead of red lentils, you can use chopped mushrooms, sautéing them together with the onion and carrot. Green lentils can also be good, but they take longer to cook, so you need to check them to avoid them breaking apart.
White rice can be swapped for brown rice, but it will need longer cooking time and possibly more water.
The roasted bell pepper can be omitted or replaced with another type of roasted pepper or even raw pepper if you don't have any.

Variations
Sometimes I add parsley or cilantro at the end if I want a different flavor.
For added texture, I can throw in some small pieces of zucchini or celery to sauté with the carrot.
A dash of curry can be added if you prefer a spicier flavor.

Serving Ideas
It works well on its own as a main dish, alongside a green salad or pickles. It can also be a side dish next to chicken or fish. Cold, it’s good the next day, straight from the fridge.

Frequently Asked Questions

How much water do I need to boil lentils and rice?
Approximately three times the volume of the rice or lentils. It's important to check occasionally and taste, so they don't get too soft.

Can I use green or brown lentils?
Yes, but green lentils need more cooking time (about 25-30 minutes). Be careful not to let them break apart too much.

Can it be frozen?
Yes, it freezes well for up to 2 months. When thawing, reheat on low heat with a little water.

Can I make it without oil?
You can skip the oil and sauté the vegetables in a little water. The taste will differ, but it’s a healthier option.

What can I do if I run out of tomato juice?
You can use diluted tomato paste or fresh peeled tomatoes, grated and cooked a little longer.

Nutritional values (estimate for one serving)
The rice with lentils and vegetables has approximately 210 kcal/serving. Carbohydrates: 40g, Proteins: 7g, Fats: 5g. It is a fairly balanced recipe, suitable for fasting or vegetarians.

Storage and reheating
I keep it in the fridge in a container for up to 3 days. I reheat on low heat with 2-3 tablespoons of water to prevent it from drying out or in the microwave, covered. If it's too thick, I add a little water while reheating. The texture remains good the next day.

 Ingredients: 2 tablespoons rice 2 tablespoons red lentils 1/2 onion 1 carrot 250 ml tomato juice 200 ml water 1 tablespoon jarred bell pepper 1 pinch dried basil 1/2 teaspoon dried dill 2 tablespoons oil salt, pepper

 Tags:  rice with vegetables