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Vegan Spanish Rice

Course entree, Main Course


  • 2 tbsp water (ore more if needed)
  • 1 1/2 cups diced onion
  • 2 tsp dried oregano
  • 1 1/2 tsp dried basil
  • 1 tsp paprika
  • 1 - 1 1/4 tsp sea salt start with 1 tsp
  • black pepper to taste
  • 1 cup dry green or french lentils
  • 3 - 3 1/4 cups water
  • 1-2 bay leaves
  • 1 cup diced red bell pepper
  • 2 1/2 - 3 cups precooked brown rice see note if using uncooked rice
  • 1/4 cup tomato paste
  • 1 tbsp balsamic vinegar
  • 1 tsp pure maple syrup
  • 3/4 - 1 cup corn kernels can use frozen
  • extra salt/pepper to taste


  • In a large pot over medium-high heat, add the water, onion, oregano, basil, paprika and sea salt. Stir, cover, and let cook for 5-6 minutes. If mixture is sticking, add another splash of water. Remove the cover, and add the lentils, water (starting with 3 cups), and bay leaves. Bring to a boil, then cover and reduce heat to low. Cook for about 30 minutes, then add the bell pepper, rice, tomato paste, vinegar, and maple syrup. Return cover and cook for another 5 minutes or until the lentils are fully cooked through. If lentils are still firm, add the remaining water and let cook another 5-10 minutes. Once cooked through, stir in corn kernels (let heat through for a couple of minutes if frozen corn kernels). Taste, season with additional salt or pepper as desired, and serve.


  • Rice note: If you don’t have precooked rice, use 1 cup of dry brown rice, and add another 2 cups of water to cook.