Pan-Fried Tilapia with Lentils & Rice

Another day, another lentil recipe! I’m very much into them recently. They’re changing up my bean recipes and I’m here for it!

On their own, lentils cook up pretty quickly but in a dish like this, they take a bit longer when putting it all together. I made this over the weekend when I had a bit more time, so it was a nice relaxing cook. But on a not-so-busy weeknight, I could totally see myself cooking this too! They add a nutty, earthy flavor which I love. And also, a TON of protein. That’s one of my favorite parts!!

What about you – do you like lentils? Share your recipes with me in the comments below! I’d love to try them. Happy cooking!

Pan-Fried Tilapia with Lentils & Rice

Servings: 4
Time: 40 minutes
Difficulty: easy
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Ingredients

½ cup dried green lentils
½ cup short or long-grain white rice
1 cup warm water
1 vegetable stock cube
1 teaspoon soy sauce
2 tablespoon olives oil, divided
½ medium onion, finely diced
3 cloves of garlic, minced
2 carrots, peeled and finely diced
1 bell pepper, finely diced
1 large tomato
1 teaspoon smoked paprika
Salt and pepper, to taste
1 large handful spinach

Directions

Place the lentils in a strainer and rinse under cool water. Transfer to a small pot and cover with abundant water. Bring the pot to a boil, then reduce the heat to a simmer and simmer until tender – about 15 – 20 minutes. Drain off the excess water and set aside.
Place the rice in a strainer and rinse under cool water, swirling it through your fingers to remove the excess starch. Set aside.
Combine warm water and stock cube. Stir well to dissolve the cube as much as possible. Add the soy sauce and set aside.
In a medium-sized pot with a lid, heat 1 tablespoon oil over medium heat. Add the onion, garlic, green pepper, carrots and tomato. Fry, stirring occasionally, until the vegetables are mostly tender – about 10 minutes. Add the paprika and fry, stirring, for 30 seconds to bring out the flavour.
Add the rice and vegetable stock. Bring to a boil, cover the pot and reduce the heat to a gentle simmer. Simmer until all the liquid is absorbed – 12 to 15 minutes. Turn off the heat and, without removing the lid, allow to steam for 10 minutes.
While veggies and rice are cooking, pan fry fish – season each side with salt and pepper and cook over medium heat for 3-4 minutes. Flip and cook another 3-4 minutes, or until fish flakes. Remove from heat and set aside.
Uncover the veggie and rice pot, add the cooked lentils and spinach and combine.
Serve fish over lentils and rice & enjoy!