Chilean lentejas ★★★★★3 reviews

This is a dish I use to loathe when I was little but now I have learned to love - Chilean lentejas. It's a lentil and brown rice risotto/stew sprinkled with nutritional yeast, accompanied by a side of salad. Elias' food journal:  

Serves 2 | Prep time: 10 mins | Cooking time: 45 mins


  • 1 1/2 cups brown lentils
  • 4 cups vegetable stock (can use GF stock)
  • salt and pepper to taste
  • 1 tsp olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 2 cloves garlic, chopped
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1 tsp oregano
  • 1/2 cup brown rice
  • 1 Tbsp parsley, chopped


  1. In a pot, bring lentils and broth to a boil. Season with salt and pepper. Simmer for 15 minutes.
  2. In a frying pan, sauté onion and carrot in oil for 3 minutes. Add garlic, paprika, cumin and oregano. Season with salt and pepper. Simmer for 1 minute.
  3. Stir the onion mixture into the lentils.
  4. Add rice and simmer for 20 minutes.
  5. Place in serving bowls, sprinkle with parsley and savory yeast.

Serving suggestion

You can also add other veggies like zucchini, mushrooms and capsicum.

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LunchDinnerHolidayGluten Free

Leave a Rating or Comment

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  • Nayla Teye Rumie ★★★★★
    10 April 2023

    long time I do not prepare this delicious food but today I prepare…thank yuo.

    • VeganEasy
      11 April 2023

      Thanks for sharing and we’re glad you enjoyed it.

  • Georgina Smith ★★★★★
    10 March 2021
  • Rick Penrod ★★★★★
    28 October 2018