These Zesty Lentil, Bean & Rice Plates are a super easy 30 minute vegan dinner. Filled with veggies, beans, lentils and a savory sauce.
Another comforting, 30 minute, healthy dinner coming your way today in the form of these Zesty Lentil, Bean & Rice Plates.
This is the perfect dinner to make when you don't have a lot of time, want something cozy but also has lots of flavor. You can change this up based on what you have on hand. But almost all of the ingredients are staples in my house, so you should be able to make this at the drop of a hat.
How to make your Zesty Lentil, Bean & Rice Plates
Get your veggies together in a hot pan. Cook them until tender and then add in your beans, lentils and the sauce ingredients - enchilada sauce, vegan beef broth and fire roasted tomatoes.
While everything simmers, get your rice ready by making it from scratch or using a freezer-friendly version (I personally love the frozen rice packets from Trader Joe's).
To serve, add rice to each plate, followed by a big scoop of your bean, lentil and veggie mixture. Top it all off with plenty of hot sauce, lime juice and fresh cilantro.
You can also serve this with some warm tortillas on the side if you need more carbs in your life.
This also makes a great meal prepped lunch - leftovers should last in the fridge for 2-3 days.
More of a visual person? Check out the video of how to make these Zesty Lentil, Bean & Rice Plates:
Zesty Lentil, Bean & Rice Plates
Ingredients
- 1 tablespoon olive oil
- 1 small red onion diced
- 1 red bell pepper deseeded and diced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- salt & pepper to taste
- 1 15-ounce can fire roasted diced tomatoes
- ½ cup red enchilada sauce canned or homemade
- 2 cloves garlic diced
- 1 15-ounce can red kidney beans drained and rinsed
- 2.5 cups cooked lentils I get mine in the refrigerator section at the grocery store
- 1 cup vegan beef broth* or broth of choice
- rice, cilantro, lime wedges, hot sauce for serving
Instructions
- Heat olive oil in a pan over medium high heat. Add onion, bell pepper, paprika, oregano and a pinch of salt & pepper to the pan. Toss to combine and cook until soft (approx. 5-7 minutes).
- Add tomatoes, enchilada sauce, garlic, beans, lentils and broth to the pan, stir to combine and bring to a simmer. Turn heat to low and cook for an additional 10-12 minutes. Taste and adjust seasonings as needed.
- Serve with rice, cilantro, lime wedges and hot sauce.
Video
Notes
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If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Megan
I'm curious if I could throw it all in a slow cooker with uncooked split lentils and have it come out ok... thoughts?
Steph
Can you used canned lentils?
Rebecca
This was so easy and so delicious! The lime and cilantro really kicks it up a notch. I highly recommend.
Suz
Was a little disappointed at first taste. 😕 Then added the cilantro and fresh squeezed like juice. Bam! Delish!💗May add a few more veg next time, cause you can never have enough veg right?? Great recipe thnx
Rene
Hi Suz - you are right, you can never have enough veggies! So glad you liked it!
Hester
Very yummie. Sorry I forgot to take a picture when done 🙂
Hubby was very happy with it as well.
I managed to turn it into a total "one pan" dish. I added (brown Minute) rice and broth and let it all come together.
Delish!
Rene
I love a one pan meal!!! So glad you both liked it!
Steph
Can you used canned lentils?
Rene
Yes, you can definitely use canned lentils!
Rebecca
This is absolutely delicious! I didn’t even wait for the rice to finish cooking and ate it by itself.
Rene
Haha! Awesome - so glad you liked it!
Jamie
One of my favorites! Delicious as is!
Rene
Thank you! So glad you liked it!
James
Do you happen to have the nutritional facts ?
Stephanie
Made this for dinner last night. We loved it! This recipe is so easy and flavorful!
Rene
Awesome! So glad you liked it!
Natalie Smith
My entire family loved it!! Even my picky 2 year old. Thank you
Tristan
How much of the beans do you put? A full cup?
Delicious by the way!
Rene
Just what the recipe list calls for - 1 15-ounce can 🙂
Jessica
Love this. Super easy and delicious.
Rene
So glad you liked this Jessica! I have been on a lentil kick lately, I can't get enough 🙂
Amelia
This was absolutely delicious. The smoked paprika combined with the enchilada sauce was out of this world good. My father in law really liked it, and that’s saying something because he despises vegetables or anything remotely healthy hahahah. So thank you!
Rene
Haha - I'm glad we were able to trick him into eating veggies by making them taste good 🙂