🍲 Lentils with rice (Lentejas con arroz)
Lentejas con arroz is a humble Chilean stew of brown lentils and rice cooked with onion, garlic and spices. It is thick, warming and very filling. It is a weekday home meal, usually served with a fresh tomato salad.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 300 g brown lentils
- 100 g rice
- 1 onion and 2 garlic cloves, chopped
- 1 carrot, diced
- 1 tbsp oil
- 1 tsp paprika and 1 tsp cumin
- 1 bay leaf, salt, 1.2 litres water
Method
- Rinse the lentils and soak them for 30 minutes if you wish.
- Fry the onion, garlic and carrot in oil for 5 minutes and stir in the paprika and cumin.
- Add the lentils, bay leaf, salt and water and simmer 20 minutes.
- Add the rice and cook another 18–20 minutes until both are tender and the stew is thick.
- Rest for 5 minutes and serve with a tomato salad.
How to make it lighter
- Lentils and rice together give good plant protein and fibre at only about 120 kcal per 100 g; keep the oil to one tablespoon.
- Add extra carrot, pumpkin or spinach for more vegetables and volume.
- Serve with a tomato and cilantro salad and a spoon of yogurt for extra protein.
History
Lentil stews are part of everyday Chilean home cooking, a budget-friendly dish that stretches into a complete meal. Rice is added to the lentils to make a hearty one-pot lunch. Variations may include carrot, pumpkin or a little sofrito of onion and paprika.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Lentils with rice (Lentejas con arroz) and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →