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Rice and lentils cooked together are a comforting Italian one-pot staple rich in plant-based nutrition. Vegetarian, high protein, and mediterranean, this dish is ideal for family meals and lower cholesterol.
Rinse the lentils thoroughly under cold water, then drain.
Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add chopped onion, diced celery, and diced carrot. Sauté gently for 5–6 minutes until vegetables are soft but not browned.
Add the rinsed lentils, bay leaf, and 5 cups of water. Season with half the salt and bring to a gentle boil; then reduce heat to low, cover, and simmer for 20 minutes.
Add the rice to the pot, stir once, and cover. Simmer over low heat for 18–20 minutes, checking occasionally to prevent sticking. Adjust heat to maintain a gentle simmer.
Once rice is tender and liquid mostly absorbed, turn off heat. Stir in remaining olive oil, remaining salt, and black pepper. Let rest, covered, for 5 minutes before removing bay leaf and serving.
