Vegan Mexican Rice and Lentils

Dinner could not be easier! Try this Mexican rice and lentils for a satisfying, inexpensive, and simple dinner idea tonight! This one-pot healthy meal is gluten free, vegan, low fat and full of flavor, only has a handful of ingredients, and takes almost no work to make. If you can measure and turn on the stove, you have dinner covered tonight!

The mission of PancakeWarriors is to help make healthy living approachable for everyone. We hope to do this by bringing you easy, simple but healthy recipes that actually taste good. Brownies, cookies, Buddha bowls, stuffed sweet potatoes, and dishhtes like this Mexican rice and lentils. Food that doesn’t feel (or taste)healthy. I know that is the key to helping you build a long term lifestyle and not just another dreadful diet.

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Mexican Rice and Lentils Spotlight

As a nutrition coach and personal trainer, I know the importance of getting high quality food in your diet. The right foods can help you lose fat, melt away the inches and feel like you can accomplish anything (at the gym and in life). For me high quality food means nutrient dense food. What does that mean exactly? Well you look at the nutrients (vitamins, minerals, phytochemicals) in food and divide them by the calories per serving. For example

• French green lentils have 190 calories and provide the daily recommended value of
  • 15% potassium
  • 20% folate
  • 20% phosphorus
  • 25% iron
  • 15% magnesium
  • 10% zinc
• Whole wheat pasta has 174 calories per serving and provides the daily recommended value of:
  • 12% phosphorus
  • 11% Magnesium
  • 8% Iron
  • 8% Zinc
  • 2% Folate
  • 2% calcium

As you can see in the above example, french green lentils provide a higher amount of the daily recommended value of key nutrients for almost the same calories. This is one of the easiest ways for me to tell if a food is a “superfood”. If you want to download my list of superfoods for fat loss, you can do that in in this Superfood for Fat Loss post!

Ok, back to this Mexican Rice and Lentils dish. Remember I promised you simple and easy right? Well the lentils and rice take the same amount of time to cook, and you can even cook them in the same pot, making this a one pot meal! Once the lentils and rice have absorbed all the water, simply add the organic salsa, ground cumin, and chili powder and stir.

To serve this dish, you could add chopped kale or frozen chopped spinach that has been defrosted to make this a complete meal all in one pot! I served this Mexcian rice and lentils over chopped romaine lettuce with Greek yogurt, chopped roasted red pepper, avocado, and a bit more salsa for dressing. This dish is so versatile and easy. It would even be perfect as stuffing for tacos or enchiladas!  This is the kind of recipe that once you make it and realize how easy it is, you will find yourself making it all the time for different dishes! For me that is what simple, easy, healthy recipes are about!

5 from 2 votes

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Mexican Rice and Lentils

This simple, healthy recipe is easy to make and packed with flavor. These Mexican rice and lentils are naturally gluten free, vegan, low fat and are perfect for dinner tonight! Only get one pot dirty making this delicious meal!

Course dinner

Cuisine Mexican

Keyword Lentils

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Calories 283 kcal

Author Bites of Wellness

Ingredients

• 1 cup brown or green lentils I used organic French green lentils
• 1/2 cup brown jasmine rice
• 3 cups water or 1 1/2 cups water and 1 1/2 cups vegetable stock
• 1 cup organic salsa
• 1 tbs. ground cumin
• 1 tbs. dark chili powder
• 1/2 tsp. salt
• pinch cayenne

Optional:

• Kale or spinach or romaine lettuce greek yogurt, roasted red peppers

Instructions

1. In a large pot, add the lentils and rice to the pot. Cover with water and let sit 2-3 minutes to soak. Drain the water and then cover in 3 cups of water or 1 1/2 cups of water and 1 1/2 cups vegetable broth.
2. Cook over medium high heat until the pot reaches a slight boil. Turn down to low and cover. Cook 30 minutes or until the lentils are tender and the water has been absorbed.
3. Once the water has been absorbed, turn off the heat. Add the salsa, cumin, chili powder, salt and cayenne. Stir to combine
4. To serve either stir in spinach or kale until wilted or serve over salad greens with roasted red pepper, greek yogurt and salsa

Nutrition Facts

Mexican Rice and Lentils

Amount Per Serving

Calories 283 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Sodium 745mg 31%

Potassium 736mg 21%

Total Carbohydrates 53g 18%

Dietary Fiber 16g 64%

Sugars 3g

Protein 15g 30%

Vitamin A 18.9%

Vitamin C 4.1%

Calcium 7.9%

Iron 30%

* Percent Daily Values are based on a 2000 calorie diet.

What about you?

• Do you have a favorite Meatless meal?
• Have you ever heard of nutrient density of food?
• What is your go to favorite one-pot meal?

Appetizers and Soups

• Borscht from Serena Bakes Simply From Scratch
• Cheesy Garlic Crescent Rolls from Wallflour Girl
• Cheesy Sausage Stuffed Mushrooms from Runner’s Tales
• Creamy Zucchini Soup from Lydia’s Flexitarian Kitchen
• Garlic Chili Tiger Prawns from Food Lust People Love
• Honey Bacon Ranch Boneless Chicken Wings from From Gate to Plate
• Lion’s Head Meatball Soup from Culinary Adventures with Camilla
• New England Seafood Chowder from Curious Cuisiniere
• Potato and Carrot Leek Soup from Peanut Butter and Peppers
• Steve’s Crab Dip from Monica’s Table

Main courses

• Bourbon Glazed Porkchops from Grumpy’s Honeybunch
• Cauliflower Tetrazzini with Poblano Peppers from The Wimpy Vegetarian
• Chicken Pot Pie from Feeding Big and more
• Cranberry Mustard Pork Chop Skillet Dinner from Momma’s Meals
• Fideua (Catalan Pasta Paella) from Caroline’s Cooking
• French-Inspired Macaroni and Cheese from MyGourmetConnection
• Grandma’s Fried Chicken from The Freshman Cook
• Gluten Free Buffalo Quinoa Vegetable Bowls from Fearless Dining
• Huevos Rancheros from Palatable Pastime
• Indian Spiced Roast Salmon from Soni’s Food
• Italian Style Swiss Chard and Beans with Orecchietti Pasta from Delaware Girl Eats
• Korean Spicy Braised Mackerel from kimchi MOM
• Larb Gai (Spicy Thai Chicken Salad) from Rhubarb and Honey
• Mediterranean Flatbread from Magnolia Days
• Mustard-Crusted Pork Roast from Sew You Think You Can Cook
• Red Wine-Mushroom Braised Beef from The Crumby Cupcake
• Rustic Portuguese Chicken Stew from Family Foodie
• Sausage & Pasta in a Quick Tomato Sauce from The Food Hunter’s Guide to Cuisine
• Savory Ham, Cheese and Sage Waffles from Rants From My Crazy Kitchen
• Shrimp and Asparagus Crepes from A Day in the Life on the Farm
• Simple, Healthy, Light and Lemony Fettuccine from MidLife Road Trip
• Simple Roast Chicken from Get the Good Stuff
• Slow Cooker Italian Meatball Soup from Food Done Light
• Smoked Mozzarella and Sausage Pizza from Confessions of a Cooking Diva
• Smothered Pork Chops from Cosmopolitan Cornbread
• Spinach Spätzli with Sage and Speck from Tara’s Multicultural Table
• Ultimate Mac and Cheese from Our Good Life
• Ziti with Porcini Bolognese Sauce from Cooking Chat

Side dishes

• Gramma Buckholt’s Yeast Rolls from The Weekend Gourmet
• Lager and Rye Bread from What Smells So Good?
• Parmesan Roasted Cauliflower from Nosh My Way
• Sweet Potato Crescent Rolls from Wholistic Woman
• Winter Salad with Citrus Vinaigrette from Hezzi-D’s Books and Cooks

Desserts

• Caramel Apple Rice Krispies Treats from Pies and Plots
• Chocolate Cupcakes with Kahlua Buttercream Frosting from Flour On My Face
• Chocolate Hazelnut Tart from Taste And See
• Death by Chocolate from Desserts Required
• Fudge Frosted Brownies from Party Food and Entertaining
• Gluten Free Tropical Banana Pineapple Coconut Muffins from Sue’s Nutrition Buzz
• Layered Mousse Cake from That Skinny Chick Can Bake
• Peanut Butter Cup Flourless Chocolate Cake Roll from Cupcakes & Kale Chips

• Take the Sunday Supper Month Pledge plus Family Friendly Recipes from Sunday Supper Movement

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