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+ servings

RICE and LENTILS with vegetables and fruit | Vegan + GF

Healthy, easy and low-fat rice and lentils winter salad with pumpkin, kale, pomegranate, Bruxelles sprouts and fruits #vegan #glutenfree #christmas
Portata entree, Main Course, Salad
Cucina Vegan Gluten Free
Preparazione 15 minuti
Cottura 30 minuti
Tempo totale 45 minuti
Porzioni 6 -8
Calorie 261kcal
Chef Beauty Food Blog


  • 1/2 cup lentils
  • 3/4 cup basmati or jasmine rice
  • 3/4 cup pumpkin cubed
  • 1/2 cup green beans
  • 3/4 cup Bruxelles sprouts
  • 3/4 cup carrots diced
  • 1/2 cup shallot diced
  • 1 cup celeriac or celery diced
  • 1 cup kale
  • 3 tbsp extra virgin olive oil
  • 2 bay leaves
  • thyme marjoram, parsley, rosemary, chopped (optional)
  • 2-3 tbsp pomegranate arils
  • 1/2 cup grapes

additional add-ins:

  • kumquat o clementines
  • papaya or pineapple
  • lychee


  • Cook the lentils in salted water for 20-25 minutes and drain when al dente.
  • In a non-stick pan, cook the diced vegetables over medium heat with the bay leaves and 1 tbsp (10g) of olive oil. After 10 minutes, add lentils and let cook for 5 more minutes over low heat.
  • Separately, cook the rice in salted water for 12-15 minutes. Drain the rice and add it to the lentils. Discard the bay leaf and season with 1 tbsp (10g) of olive oil and the chopped herbs.
  • In a saucepan, bring water to a boil with salt, blanch the pumpkin and the sprouts and cook the green beans until al dente.
  • Stir-fry all vegetables with 1 tablespoon of olive oil over high heat and add the chopped kale leaves or in clumps.
  • Serve rice and lentils with sauteed vegetables, pomegranate arils, grapes cut into quarters and fruit to taste.
  • Eat hot or warm as a starter, main dish or appetizer.


Nutrition label excludes the additional fruit, but does include pomegranate and grapes.


Serving: 1g | Calorie: 261kcal | Carbohydrates: 42.4g | Proteine: 7.8g | Fat: 7.5g | Colesterolo: 0mg | Fiber: 5.4g