# Lentils and Rice Pasta

**Source:** https://healthylivingenthusiast.com/lentils-and-rice-pasta/

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 LentilsRinse 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 PastaBring 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 GarlicIn 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 FideosAdd 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 PepperStir 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 PastaGently 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: ServeServe 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.

And if you enjoyed this recipe, don’t forget to rate it and Tag me on Instagram.

# If you loved this Lentils and Rice Pasta you’ll also enjoy:

- Deliciously Easy Red Lentil Dahl 
- Vegan Lentil Bolognese
- Stuffed Sweet Potatoes with Lentils
- Onion Boil Recipe
- Vegan Mashed Potatoes

# Lentils and Rice Pasta

- 4.87 from 61 votes

Delicious vegan lentils and rice pasta that is easy to make and packed with flavor. Perfect for a quick plant-based meal.

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Prep Time 15 minutes minsCook Time 30 minutes minsTotal Time 45 minutes mins

Servings: 4Course: Main CourseCuisine: middle-easternCalories: 290

Ingredients

Method

# Ingredients  

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.

# Method 

- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- Serve warm, optionally garnished with fresh parsley or a squeeze of lemon juice.

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