25 minute puy lentils & rice, spinach & parsley root

In the series of super simple, dirt cheap vegetarian, this is quickly becoming one of our go-to dishes. It’s a fantastic every day dish that requires minimal time in the kitchen, yet deliver maximum flavor and satisfaction. Great vegan option available too!

Let me start out by saying you have a lot of freedom with this dish. Nothing is time sensitive, so you can make almost everything ahead, and just warm things up quickly when you’re ready. And when you’re ready, fill your bowl, grab a spoon and just munch away!

You also have a lot of flexibility when it comes to the ingredients without compromizing the flavor profile. The biggest change is actually when you go from vegetarian to vegan with this dish; the knob of butter gives a rather French feel, while the olive oil will move us straight to the northern parts of Italy.

  • Use green, beluga, or brown lentils instead of puy
  • Use celery root or parsnip instead of parsley root
  • Use collard greens or kale instead of spinach
  • Use apple cider vinegar or sherry vinegar instead of white balsamic
  • Use Canadian wild rice instead of long grain for a nuttier flavor

Use whatever you have, and pick the best vegetables from the store.



  • 200 g (200 ml) puy lentils
  • 4 bay leafs
  • 2 cloves of garlic
  • 1 sprig fresh thyme
  • 10 g sea salt


  • 4 parsley roots
  • 250 g spinach
  • 20 g butter (vegan option: 1 tbsp olive oil)
  • 1 tsp sugar
  • 1/2 tsp cayenne
  • 1 tsp white balsamic vinegar


  • 200 g long grain rice (we used a low aromatic jasmine)
  • 20 g butter (vegan option: 1 tbsp olive oil)


Find a pot of about 2-3 liters and toss everything for the lentils in the pot, add 1 liter of water, bring to a boil, set your timer to 20 minutes and let it simmer until then.

Find another 2 liter pot for your rice and cook according to package.

Meanwhile, coarsely chop your greens and set aside. Peel your root vegetables and chop into bite sized chunks. Toss the roots veg into a sauté pan with a small knob of butter and a pinch of salt. Sauté at medium to medium high heat until nicely golden brown.

Drain the lentils through a fine sieve and let them properly run off their liquid over the sink. When the rice is done, stir in the knob of butter.

When both the rice, lentils and root veg are done, toss the greens into the sauté pan with the roots and let the greens just barely wilt, stilling gently and continuously.

Toss the rice and lentils into the sauté pan, mix together and taste. It probably needs a bit more sea salt, so salt and taste again. Then add the sugar, cayenne and vinegar. This is not supposed to be a spicy dish, but nicely balanced.

Mix everything well, serve into a bowl and dig in with a spoon. Feel free to finish it all off with a sprinkle of fresh chopped flat leaf parsley if you have it 🙂

Mini Masterclass

You may cook both the rice and lentils in advance. But keep in mind that rice must always be cooled down quickly and put in the fridge to avoid it being infected with Bacillus cereus, a bacteria that can cause food poisoning.

For this dish, stir in a knob of butter while the rice is still warm to avoid it cooling into a solid brick, then put your rice pot in the sink with ice cold water to cool down to below 15C. Then put the pot in the fridge until ready to use.

Zero waste tip

  • Tweak the serving size to reduce food waste. Tweak the ammount of rice and lentils – not the vegetables. A “regular” serving of lentils are 60 g, but we’ve found that 50 g is plenty for us.

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