One-Pot Tomato Basil Lentils and Rice
Published Date: 3/26/2026
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup brown lentils, rinsed and drained
- 1 cup white basmati rice, rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 3 cups vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup fresh basil leaves, chopped
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the rinsed brown lentils, basmati rice, diced tomatoes with their juices, vegetable broth, dried oregano, salt, and black pepper to the pot. Stir well to combine all the ingredients.
- Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 30 to 35 minutes, or until the lentils and rice are tender and the liquid is fully absorbed.
- Remove the pot from the heat and let it sit covered for 5 minutes. Fluff the mixture with a fork and gently stir in the chopped fresh basil leaves. Serve warm.