Rice And Lentils Recipe

This Mexican-style rice and lentils recipe it’s a simple but very nourishing recipe. As part of the Zero-Waste Vegan Meal Plan, most of the ingredients for the recipe were prepared in advance, which makes this recipe extremely quick to make.



1 Tablespoon of extra virgin olive oil
1 medium onion, chopped
2 cloves of garlic, grated or chopped
1 can of chopped tomatoes
1 cup packed (30 g) of raw spinach, chopped
1/8 teaspoon of salt
1/16 black pepper
3/4 cup (135 g) of lentils, cooked
3/4 cup (125 g) of black beans,cooked
3/4 cup (100 g) of brown rice, cooked
1/5 of all cooked peppers (about half cooked red bell pepper if not meal planning)
1/2 teaspoon of chili flakes (optional)
1 avocado
4 Tablespoons of plain plant-based yogurt


  1. Warm up slightly the oil in a pan.
  2. Add the onion and garlic and cook until golden.
  3. Add the tomatoes, salt, and pepper. Stir and cook for 5 minutes.
  4. Add the spinach and stir. Cook until the spinach leaves have reduced.
  5. Add the lentils, black beans, rice, and peppers and stir*.
  6. If desired, add the chili and stir well.
  7. Serve each meal with 1/2 avocado and 2 Tablespoons of all plain plant-based yogurt


Measure the beans, lentils, rice, and peppers in advance and place them all in a bowl, ready to go.

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