Easy cleanup starts before you ever leave home: pack the dry rice, red lentils, and spice blend in one bag, and you’ve got a complete side that only needs water and a single pot at camp. One-Pot Indian Spiced Lentil Rice Pilaf plays perfectly with a one-burner setup, keeping prep simple and your wash bin light.
Set it over a propane stove or steady fire and let it coast at a gentle simmer while you handle the rest of dinner. As the spices warm up—cumin, coriander, turmeric—the pot smells like you’ve brought a full pantry along. The rice stays fluffy while the lentils melt into the grains, giving the pilaf a hearty, satisfying texture that doesn’t feel fussy.
Serve it alongside grilled chicken, sausages, or skewered veggies, or spoon it next to a pouch curry when you want a bigger plate with minimal effort. It also travels well for seconds: keep the lid on, park it off the heat, and it’ll stay warm long enough for everyone to come back for another scoop.
One-Pot Indian Spiced Lentil Rice Pilaf
Equipment
- Medium pot or pan
- propane stove or campfire
- Wooden spoon
- measuring cup
Ingredients
- 1 cup basmati rice rinsed
- 1/2 cup red lentils rinsed
- 2 cups water
- 1 small yellow onion diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garam masala
- 1 teaspoon kosher salt
Instructions
- Heat olive oil in pot over medium heat. Add diced onion and sauté 2–3 minutes until translucent.
- Add cumin, turmeric, and garam masala. Cook 1 minute, stirring.
- Stir in rinsed rice and lentils. Add water and salt.
- Bring to a simmer, cover, and cook 15–18 minutes on low until rice and lentils are tender and water is absorbed.
- Fluff with fork and serve warm.