If you’re looking for a hearty, comforting, and nourishing dish that brings together pantry staples in a flavorful way, this Lentils and Rice Pasta recipe is exactly what you need. This wholesome one-pan-style meal features tender black lentils, fluffy basmati rice, and small pasta, all brought together with golden fried vermicelli (fideos) and a hint of sautéed onion and garlic. Seasoned simply with salt and pepper, this dish is a blank canvas perfect for adding your favorite sauces, herbs, or veggies.
Inspired by Mediterranean and Middle Eastern comfort food traditions, this recipe is naturally vegan, satisfying, and budget-friendly. Whether you’re cooking for a weeknight dinner, meal prepping, or feeding a crowd, you’ll find this recipe as versatile as it is delicious.
Why You Will Love This Lentils and Rice Pasta
- Simple Ingredients: Made with pantry staples you likely already have at home.
- One-Pan Friendly: Minimal cleanup and maximum flavor.
- Naturally Vegan: No animal products, just wholesome, plant-based ingredients.
- Protein-Packed: Thanks to black lentils and rice.
- Customizable: Add your favorite sauces, herbs, or vegetables to switch it up.
- Family-Friendly: Mild seasoning makes it suitable for all ages.
Ingredient Notes
- Black Lentils: These lentils hold their shape well and add a hearty texture. Substitute with green or brown lentils if needed.
- Basmati Rice: Long-grain rice adds fluffiness. You can also use jasmine or white rice.
- Small Pasta: Choose orzo, ditalini, or tiny shells. These blend beautifully into the dish.
- Fideos (Short Vermicelli): Toasted short vermicelli adds texture and a nutty, rich flavor. You can break spaghetti into small pieces if fideos aren’t available.
- Onion & Garlic: The aromatic base that enhances the overall depth of flavor.
- Olive Oil: Used to sauté and toast the vermicelli.
- Salt & Pepper: Simple but essential for seasoning.
- Water or Vegetable Broth: For simmering the rice and noodles.
Step-by-Step Instructions
Step 1: Boil the Lentils
Rinse 1/2 cup of black lentils thoroughly. Place in a saucepan with plenty of water and bring to a boil. Reduce heat and simmer for 20–25 minutes until tender but still firm. Drain and set aside.
Step 2: Cook the Small Pasta
Bring another pot of salted water to a boil. Add 1/3 cup of small pasta and cook until al dente. Drain and set aside.
Step 3: Sauté Onion and Garlic
In a large pan or deep skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 small chopped onion and sauté for 4–5 minutes until translucent. Add 2 minced garlic cloves and cook for 1 more minute.
Step 4: Toast the Fideos
Add 1 cup of short vermicelli (fideos) to the pan with the onion and garlic. Fry, stirring constantly, until golden brown (about 3–4 minutes).
Step 5: Add Rice, Water, Salt, and Pepper
Stir in 1/2 cup of uncooked basmati rice. Add 2 to 2.5 cups of water or vegetable broth. Season with salt and black pepper to taste. Bring to a boil, then reduce heat to low and cover. Simmer for 10–12 minutes until the rice and fideos are tender and the liquid is mostly absorbed.
Step 6: Add Lentils and Pasta
Gently stir in the cooked lentils and small pasta. Cook for another 2–3 minutes until everything is warmed through. Taste and adjust salt and pepper as needed.
Step 7: Serve
Serve warm, optionally garnished with fresh parsley or a squeeze of lemon juice.
Lentils and Rice Pasta Recipe Tips
- Toast the Vermicelli Carefully: Stir continuously to avoid burning. A golden brown color adds a delicious nutty flavor.
- Use Broth for Extra Flavor: If available, use vegetable broth instead of water for a more flavorful base.
- Don’t Overcook Lentils: Keep them firm for better texture contrast.
- Make it Ahead: This dish stores well and even tastes better the next day.
- Low Waste Tip: Use leftover rice or pasta if you have some in the fridge.
Vegan Serving Suggestions
This dish is very adaptable and pairs beautifully with various toppings and sides:
- Lemon Tahini Sauce: Add creaminess and tang.
- Chili Oil or Harissa: For a spicy kick.
- Plain Vegan Yogurt: Adds a cooling contrast.
- Pickled Onions: For acidity and color.
- Fresh Salad: Serve with a cucumber-tomato salad or greens with lemon vinaigrette.
Storing
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Can be frozen for up to 2 months. Thaw overnight and reheat on the stove with a splash of water or broth.
- Reheating: Warm in a skillet over medium heat with a little oil or water to bring it back to life.
Frequently Asked Questions about Lentils and Rice Pasta
Can I use a different type of lentil?
Yes, green or brown lentils will work. Avoid red lentils—they tend to become mushy.
Is this recipe gluten-free?
Only if you use gluten-free pasta and vermicelli. Most fideos are made from wheat.
Can I make it oil-free?
You can dry-toast the vermicelli and sauté the onion in a splash of water, but the texture and depth of flavor may be different.
What’s the best way to meal prep this?
Divide into containers with your favorite sauce or vegetable side. Great for lunches!
Can I add vegetables?
Absolutely! Stir in sautéed spinach, roasted carrots, or peas for added nutrients.
Essential Equipment
- Large Skillet or Deep Sauté Pan: To cook everything in one pot.
- Saucepan: For boiling lentils and pasta.
- Fine Mesh Sieve: For rinsing and draining lentils.
- Measuring Cups and Spoons: To ensure accuracy.
- Cutting Board and Knife: For prepping onion and garlic.
This Lentils and Rice Pasta dish proves that comfort food doesn’t have to be complicated. With just a few ingredients and simple steps, you get a warm, nourishing bowl that’s ideal for any season. Its versatility allows you to serve it plain, pair it with sauces, or load it up with toppings depending on your mood.
Whether you’re meal prepping for the week or looking for a new go-to dinner, this recipe delivers on flavor, texture, and nutrition.
Have you tried this Lentils and Rice Pasta recipe? What did you serve it with? Share your favorite sauces or mix-ins in the comments below! I’d love to hear how you made it your own.
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Lentils and Rice Pasta
A cozy, wholesome vegan dish made with black lentils, basmati rice, small pasta, and toasted vermicelli (fideos). Easy, filling, and full of flavor!
Ingredients
- 1 cup fideos (short vermicelli noodles or broken spaghetti)
- 2 tbsp olive oil
- 1/2 cup black lentils
- 1/2 cup basmati rice
- 1/3 cup small pasta (like orzo or tiny shells)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- Salt and black pepper, to taste
- 2–2.5 cups water or vegetable broth
- Fresh parsley or lemon wedges, optional for serving
Instructions
- Boil the lentils
Rinse the black lentils and place them in a saucepan.
Cover with plenty of water, bring to a boil, then simmer for 20–25 minutes, or until tender but not mushy.
Drain and set aside. - Cook the small pasta
In a separate pot, cook the small pasta in salted boiling water until al dente.
Drain and set aside. - Sauté the onion and garlic
In a large skillet or deep pan, heat the olive oil over medium heat.
Add the chopped onion and sauté for 4–5 minutes until softened.
Stir in the garlic and cook for 1 minute. - Add the fideos and fry
Add the fideos (short vermicelli noodles) to the pan and fry them with the onion and garlic, stirring constantly, until golden and toasted (about 3–4 minutes). Be careful not to burn them. - Add rice, water, salt, and pepper
Add the uncooked basmati rice, 2 to 2.5 cups of water or broth, salt, and black pepper to taste.
Stir, bring to a boil, then reduce heat and simmer covered for 10–12 minutes, or until the rice and fideos are tender and the liquid is mostly absorbed. - Add cooked lentils and pasta
Once the rice is nearly cooked, gently fold in the cooked lentils and small pasta.
Warm everything through for 2–3 minutes. Adjust seasoning if needed. - Serve
Serve hot, optionally topped with chopped parsley or a squeeze of lemon juice.
