Lentil Spinach Rice

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If you’re someone who eats rice often (same here!), this is one of the simplest ways to add more fiber, plant protein, and nutrients without changing the comforting flavors you love. I’ve been making this Lentil Spinach Rice every week, and it has quickly become a staple. Its reliable, tasty, and endlessly customizable.

The beauty of this dish is that it plays well with just about anything. You can fold in fresh herbs, swap in different greens, bulk it up with veggies, or keep it minimal and cozy. It’s one of those recipes that fits into your life instead of asking you to adjust to it.

You can watch me make it here. Hope you enjoy and don’t forget to tag me on @thechutneylife when you make it! Happy Eating!

Why You’ll Love This

Packed with protein + fiber thanks to the lentils
A great way to use leftover rice
Ready in minutes once everything is cooked
Pairs beautifully with curries, eggs, grilled veggies, chicken, fish, yogurt… truly anything
Can be meal preps for busy weeknights

Few Important Tips:

Before cooking, rinse lentils under cold water until the water runs mostly clear. This removes surface starch and dust, helping them cook more evenly and preventing them from becoming sticky or cloudy in the pot.
Cook your lentils like pasta – Use plenty of water and let them simmer gently. They should move freely in the pot, just like pasta. This keeps them tender but intact.
Lentils vary by age and brand, so start checking around the 15-minute mark. Remove them from heat as soon as they’re soft with a little bite.

Completely Customizable – Make it Your Own!

Add peas, carrots, or bell peppers
Swap spinach/kale for Swiss chard, mustard greens, or collards
Stir in fresh cilantro, parsley, or dill
Top with yogurt or a fried egg
Layer Chana Masala or any other curry on top
Add chili crisp or toasted nuts for heat + crunch

Lentil Spinach Rice

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PREP TIME: 10 Minutes

COOK TIME: 20 Minutes

Ingredients

1 tbsp butter

1/4 tsp turmeric

1 large clove garlic, grated

1 cup cooked green lentils

2 cups cooked basmati rice

1 cup chopped kale or spinach

3/4 tsp Garam Masala
*because my rice and lentils were well salted I did not add additional salt here but adjust and add as needed*

Directions

In a pan over medium heat, melt the butter and add the garlic and your choice of greens. Saute for a couple minutes then reduce the heat slightly and add the lentils, spices, salt and cook for about a minute. Add 1 tbsp of water at a time if your pan is dry. Add the rice, stir gently to mix well. Enjoy! Optional to garnish with cilantro and squeeze of lemon!

To cook the lentils:
Rinse 1/2 cup of green lentils (I like the Aurora brand from Whole Foods) well then add to a pot of cold water with a 1 tsp of salt. Bring the lentils to a rolling boil then partially cover the pot, reduce the heat all the way to low and cook for about 20 minutes. Check often and remove from heat when the lentils are cooked, but still holding their shape. Drain the water completely and bring them to room temperature to store in an airtight container in the fridge if not using immediately.

Lentil Spinach Rice

Why You’ll Love This

Few Important Tips:

Completely Customizable – Make it Your Own!

Lentil Spinach Rice