a pile of cooked rice, mixed with diced carrots, onions, celery and lentils
Appetizers and Sides

A Gluten-Free Combination of Basmati and Lentils

The addition of legumes to rice cranks up the proteins and complex carbohydrates, and what a simple and tasteful way to stay healthy. Basmati rice gets its name from the Indian word for “fragrant”, and the flowery, woody smell is unlike any other rice. The gluten-free combination of basmati and lentils in this recipe is enhanced by the subtle heat of chili and paprika and is an exotic addition to any meal. By the way, basmati no longer has to travel from the foothills of the Himalayas; American rice called “texmati” is every bit as fragrant.  

Prep Instructions

  • Yield: 12 (3 oz.) servings                                                 
  • Prep Time: 10 minutes  
  • Cooking Time: 30 minutes                                              
  • Total Time: 40 minutes  

Recipe Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup lentils
  • 1/2 cup carrots, diced
  • 1/2 teaspoon granulated garlic
  • 1 teaspoon chili powder
  • 3/4 teaspoon Spanish paprika
  • 3/4 teaspoon fresh thyme
  • 1 teaspoon kosher salt
  • 2 cups basmati rice
  • 1/2 cup onion, diced
  • 1/2 cup celery, diced
  • 1 1/2 teaspoons turmeric
  • 1/2 teaspoon cumin
  • 1 bay leaf
  • 2 3/4 cups water

Cooking Instructions

  1. On medium high, place the olive oil in medium heavy-based pot or Dutch oven with a lid and add the rice to coat with oil. When the rice gets warm enough add the spices and fold in the vegetables. Turn heat to high and add the water. Bring to a boil, cover and reduce the heat to low. Cook rice for 20 minutes, fluff the rice or fold it a couple of times to avoid sticking, cover and let it cook completely. Approximately 5-10 more minutes.  

Nutritional Data

Calories: 165.92
Fat: 1.30 g
Saturated Fat: 0.19 g
Cholesterol: 0 mg
Sodium: 169.87 mg
Carbohydrates: 32.47 g
Fiber: 2.92 g
Sugars: 0.79 g
Protein: 4.96 g