Lentils with Tomatoes and Rice

4.2 of 5 (68)
editors choice
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 105.6
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 45.5 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 3.5 g
  • Protein: 4.2 g

View full nutritional breakdown of Lentils with Tomatoes and Rice calories by ingredient


Hearty vegetarian dish Hearty vegetarian dish
Number of Servings: 6


    1 tbsp olive oil
    2 tbsp finely chopped onion
    1 cup lentils, rinsed
    3 cups water
    1 can (10 ounces) diced tomatoes
    1/2 tsp minced garlic
    1 cup long-grain white rice
    1-1/2 tsp grated fresh ginger
    1 tbsp curry powder
    2 tbsp freshly squeezed lemon juice
    2 tbsp chopped fresh cilantro


Heat olive oil in large, heavy saucepan or skillet.
Add onion and cook over medium-low heat until onion is softened but not browned, about 2 to 3 minutes.
Add rinsed and drained lentils and water.
Cover and bring to a boil, then reduce heat and simmer for 10 minutes.
Add tomatoes with juice to the pan.
Stir in the garlic, rice, ginger, and curry powder and cook covered 15 to 20 minutes or until lentils are softened but still somewhat firm, or done to your taste.
Add more water as needed so mixture doesn't dry out.
Remove from heat and stir in lemon juice, garnish with cilantro.

Number of Servings: 6

Recipe submitted by SparkPeople user PAULA26.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    6 of 8 people found this review helpful
    Just made a pot of this and loved it. I had to sub powders for garlic and ginger, omitted the onion, used brown rice, and it turned out delicious! Those who said it wasn't salty enough maybe need to cut back? I eat very little salt and this tasted great to me. Great high fibre side for meat dishes! - 7/1/09

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    4 of 4 people found this review helpful
    I really loved this and love it's versatility. I tried the garam masala and loved it, but would try curry too. Will also try adding some cooked chicken to simmer in the spices and tomato. Looking forward to trying lots of variations. I also add spinach for an added boost! - 1/16/09

  • no profile photo

    Very Good
    4 of 5 people found this review helpful
    Very Good. I added some carrots to create more color to it. My daugther who is vegetarian liked it too. - 1/28/08

  • no profile photo

    Very Good
    2 of 2 people found this review helpful
    deeeelish.... reminded me a bit of Spanish rice, but healthier. I used fresh diced tomato which turned out really well. I will definitely make this one again! - 9/7/08

  • no profile photo

    2 of 3 people found this review helpful
    I come from India. And this is almost a staple diet for some of us. Love it. Thanks Paula for sharing. One option is to pressure cook the lentils - with a ratio of 1:1 Lentils 1 Water 1. You can try this with Kidney Beans as well - dont know how it will affec the calories though :-) - 3/27/08