Up your grain-bowl game with rice, lentils, and mix-and-match toppings. Use the leftovers for a creamy soup, a zesty hummus, or a produce-packed wrap.

Source: Parents Magazine


Recipe Summary test

35 mins
35 mins
6 servings plus leftovers


Ingredient Checklist
Tahini Sauce


Instructions Checklist
  • Place a large skillet over medium-low heat and add olive oil. Once the oil is hot, add onions and stir to coat. Cook, stirring occasionally and adding a splash of water if the onions start to stick, until the onions are deeply browned, 20 to 30 minutes.

  • Meanwhile, prepare rice according to package directions.

  • Bring 2 quarts water to a boil. Stir in lentils and cook 7 to 10 minutes. Drain.

  • Blend tahini, garlic, lemon juice, cumin, and salt in a food processor.

  • Serve 2 cups each of the prepared rice and lentils with the caramelized onions, avocado, carrots, and tahini sauce.

Then Try...

Creamy Red Lentil Soup
Add 3 cups lentils and 2 cups rice to a blender with 2 cups broth, 1 clove garlic, 1 Tbs. balsamic vinegar, 1/3 cup lemon juice, 1/2 tsp. salt, and 1/2 tsp. black pepper. Blend until smooth.Red Lentil and Rice Hummus
Blend 1/2 cup each lentils, rice, and tahini sauce with 1/4 cup lemon juice until smooth. Serve with crackers or veggies, or as a sandwich spread.Lentil and Rice Veggie Wrap
Mound an assortment of leftovers in the center of a large tortilla, top with tahini sauce, baby kale or lettuce, and wrap up.


This recipe makes a lot of rice and lentils, so you can make the main dish and at least one variation.

Nutrition Facts

544 calories; fat 26g; saturated fat 4g; carbohydrates 68g; insoluble fiber 12g; sugars 10g; protein 16g; sodium 288mg.