The short version
Long-grain rice and cooked lentils simmered with tomatoes, carrots and cumin. Serves 4 · estimated 40 minutes including prep. Use cooked lentils and white rice; dry lentils or brown rice need a different water ratio and more time.
Why you’ll love this one-pot tomato lentil rice
- A complete methodMeasured ingredients, practical equipment and clear cooking cues.
- One-Pot & Casserole RecipesLong-grain rice and cooked lentils simmered with tomatoes, carrots and cumin.
- Know before you startUse cooked lentils and white rice; dry lentils or brown rice need a different water ratio and more time.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Before you shop. Use cooked lentils and white rice; dry lentils or brown rice need a different water ratio and more time.
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One-Pot Tomato Lentil Rice
Long-grain rice and cooked lentils simmered with tomatoes, carrots and cumin.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
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Equipment
- 6-quart pasta pot with strainer lidSee our pick →
- 8-inch chef’s knifeSee our pick →
Instructions
-
Sauté
Heat oil in a lidded pot. Cook onion and carrot over medium heat for 6 minutes until softened.
-
Add rice
Stir in cumin and drained rice for 1 minute. Add tomatoes, broth and salt and bring to a simmer.
-
Simmer
Cover and cook over low heat for 15–18 minutes until rice is tender. Fold in drained cooked lentils for the last 5 minutes; add a little water if needed.
-
Rest
Take off heat and stand covered for 5 minutes. Fluff gently with a fork.
Recipe notes
- Timing: Use cooked lentils and white rice; dry lentils or brown rice need a different water ratio and more time. Preparation, preheating and any rest explicitly stated in this method are included in the total estimate. Follow doneness and package directions if they require longer.
- Recipe status: Newly authored for this collection and not yet kitchen-tested. Cooking times are estimates.
- Recipe-page cover: A text recipe card. The Pinterest pin uses an AI-generated editorial food illustration in the style of the earlier collection, not a photograph of a kitchen-tested dish.
- Nutrition: Not calculated for this recipe.
Nutrition has not been calculated for this recipe.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
Easy variations
- Smoky rice: Add 1 teaspoon smoked paprika with the cumin.
- Larger batches: Scale ingredient quantities with the serving controls. Use sufficient pan or basket space and allow more time for extra batches; instruction text describes the base batch.
How to store and reheat
- For this recipe: Chill promptly in shallow portions and use within 2 days.
- Chill promptly: Refrigerate perishable food in shallow covered containers at 40°F / 4°C or below within 2 hours, or 1 hour above 90°F / 32°C. Follow the shorter storage period stated above or on an opened ingredient; previously cooked ingredients keep their original storage deadline.
- Reheating: If reheating cooked leftovers, heat the portion thoroughly to 165°F / 74°C. Keep cold toppings separate. Follow any stricter package directions.
Frequently asked questions
What should I know before making one-pot tomato lentil rice?
Use cooked lentils and white rice; dry lentils or brown rice need a different water ratio and more time.
Can I make it ahead?
Chill promptly in shallow portions and use within 2 days.
Has this recipe been kitchen-tested?
Not yet. This is a newly authored recipe with estimated timing. Check the stated doneness, safe internal temperatures where given, and ingredient package instructions.