Spiced Lentils and Tomatoes with Rice

It’s been a crazy couple of weeks here, and I have not been eating the best. Lots of brownies and candy have been making their way into my diet, and I want to try to get back on track. So today while I was cleaning, I saw a bag of lentils in the pantry and knew I wanted to incorporate them into dinner somehow.


After another quick look around, I saw the cherry tomatoes that I picked from the garden and an idea started to form!


I cooked up some white rice, chopped up up some garlic and onions, and got my spices ready for some serious deliciousness!


This was one of those “use what you have” dinners – my tomato plants still have TONS of little green guys, and there is no end in site. Even though it’s simple, this dinner was packed with flavor and a bit of heat, and made for a healthy dinner with a glass of wine!


Spiced Lentils and Tomatoes with Rice
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
A healthy, flavor-packed dinner with only a few ingredients
  • 2 cups of white rice
  • 1.5 cups of brown lentils
  • 5 cups of water
  • 1 TB coconut oil
  • 1 yellow onion, diced
  • 3 cloves of garlic, minced
  • 1 pint cherry tomatoes, halved/quartered depending on size
  • 1 tbsp cumin
  • 1 tbsp curry powder
  • 1 tsp ground ginger (use fresh ginger if you have it)
  • 1 tsp cayenne
  • 1 tb tomato paste
  • Salt and pepper to taste
  • Parsley for garnish
  1. Cook rice and lentils according to the directions (I use a 1:1 ratio of rice to water, and a 1:2 ratio of lentils to water)
  2. Heat coconut oil in a large pan over medium heat
  3. Once the oil is hot, sauté onions for about 5 minutes, or until they begin to turn translucent
  4. Add the garlic, and continue to sauté for another minute
  5. Add all of the spices (except salt and pepper) to the sautéed veggies and allow them to toast for a minute
  6. Once the spices become fragrant, add the tomatoes with their juices to the pan. Scrape the bottom to get anything off that is stuck. Allow tomatoes to cook for 10 minutes, stirring occasionally. They should begin to soften and break apart.
  7. Add lentils to the veggie mixture and stir well. If the mixture is too dry, add some of the cooking liquid. Stir in the tomato paste and mix well.
  8. Allow the lentil mixture to heat through. Adjust seasonings to your taste...I tend to go heavier on the cayenne and cumin, but that's a personal preference.
  9. Serve lentil mixture over rice, garnish with parsley, and enjoy!

This will definitely be a recipe that I keep into the winter….it’s not incredibly heavy, but the cayenne will definitely warm you up on a chilly night! There was a great breeze tonight, so it was perfect!


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