Rice and Lentil Casserole

Rosemary Black, Photo by Anastassios Mentis


Subscribe to KIWI Now

Get monthly news and articles, seasonal recipes, and crafts.

Privacy Policy

Latest Recipes

+ See More


Makes 6 servings

1 cup uncooked basmati rice

1 cup dried split green lentils

1 (10-ounce) package frozen chopped spinach, thawed, undrained

1 teaspoon salt

1⁄4 teaspoon pepper

1 teaspoon turmeric

1 teaspoon ground cumin

1 Tablespoon grated fresh ginger

This delicious side dish is great to make a day ahead and reheat. Leftovers are also tasty for lunch.


1. In a large saucepan, combine the rice and lentils. Add cold water to cover. Stir well and then drain. Repeat this 3 times. Return the drained rice and lentils to the saucepan. Stir in 3 cups water, the undrained spinach, salt, pepper, turmeric, cumin, and ginger.

2. Bring the mixture to a boil, reduce the heat to medium, and cook, uncovered, for 5 minutes, stirring occasionally. Cover the saucepan, lower the heat, and simmer for 15 minutes or until all the water has evaporated. Check once halfway through cooking. If the mixture seems dry, add a little more water. Remove the saucepan from the heat and set it aside until ready to serve.

Per Serving:

Calories: 282

Carbohydrates: 46 g

Fat: 5 g

Protein: 12 g

Fiber: 11 g