Description
Smoky, spicy, and soul-satisfying—this Chipotle Lentils & Rice Bowl delivers bold flavor and hearty nutrition without breaking the bank. It’s the perfect budget-friendly meal packed with plant-based protein and pantry staples.
Ingredients
1 cup dry brown or green lentils (rinsed and drained)
1 tablespoon olive oil or avocado oil
1 medium onion, chopped
2 cloves garlic, minced
1 can diced tomatoes (14.5 oz)
2–3 canned chipotle peppers in adobo, chopped + 2 teaspoons of adobo sauce
1 teaspoon smoked paprika
1 teaspoon cumin
Salt and black pepper to taste
2 ½ cups vegetable broth or water
Cooked brown rice (about 4 cups for serving)
Optional toppings: Chopped cilantro, lime wedges, avocado slices
Instructions
1. Heat the oil in a large saucepan over medium heat. Add chopped onion and cook for 4–5 minutes until soft.
2. Stir in garlic, paprika, and cumin. Let the mix sizzle for 30 seconds to bloom the spices.
3. Add lentils, diced tomatoes (with juice), chopped chipotle peppers, broth, salt, and pepper.
4. Bring to a boil, then reduce heat. Cover and simmer for 25–30 minutes until lentils are tender but not mushy.
5. Adjust seasoning and add water if needed. The texture should be saucy, not soupy.
6. Serve hot over brown rice. Add your favorite toppings and a squeeze of lime if desired.
Notes
Make a big batch and portion into containers for the week—flavor deepens overnight.
Sub red lentils for a faster cook time or use quinoa instead of rice for variation.
No chipotle on hand? Use ½ tsp smoked paprika + a pinch of cayenne as a swap.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Budget Meals
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 16g
- Cholesterol: 0mg
Keywords: chipotle, lentils, rice bowl, healthy, budget-friendly, plant-based