This easy rice cooker chickpea, red lentil and vegetable rice is a simple one-pot vegetarian meal that’s ideal for busy days. Everything cooks together in the rice cooker, and with chickpeas, lentils and vegetables it’s filling enough to serve as a main meal or portion up for lunches.
What You Need
Below is a quick overview of what you’ll need. Scroll down to the recipe card for the full ingredient list and exact measurements.
- Rice – basmati or long-grain rice both work well in the rice cooker
- Red lentils – split red lentils add protein and give the dish a soft, comforting texture
- Chickpeas – one tin of chickpeas makes this more filling and satisfying
- Onion – finely chopped; adds flavour but can be left out if preferred
- Red pepper – adds sweetness and colour
- Courgette – diced, or you can use frozen mixed vegetables
- Smoked paprika – for gentle warmth
- Garlic granules – an easy way to add garlic flavour
- Ground cumin – adds depth without overpowering
- Turmeric – for colour and mild earthy flavour
- Passata – creates a rich tomato base
- Vegetable stock – a slightly higher amount than usual helps the rice and lentils cook properly
- Salt and black pepper – to season to taste
Because this recipe includes red lentils as well as rice, it uses a higher liquid ratio than a standard rice cooker recipe. The extra stock is important to make sure both the rice and lentils cook through fully before the cooker switches to keep warm.
How to Make It
Start by rinsing the rice and red lentils under cold water until the water runs mostly clear. This helps remove excess starch and stops the rice from becoming sticky as it cooks.
Add the rinsed rice and lentils to the rice cooker bowl, followed by the drained chickpeas, chopped onion, chopped red pepper and courgette. If you’re using frozen vegetables instead, they can be added straight from frozen.
Sprinkle over the smoked paprika, garlic granules, cumin and turmeric, then season lightly with salt and black pepper. Pour in the passata and vegetable stock and give everything a good stir so the rice and lentils are evenly distributed and well covered with liquid.
Close the lid and set the rice cooker off according to how your model works.
Once the rice cooker switches to keep warm, leave the lid closed for a further 5 to 10 minutes. This resting time allows the rice and lentils to finish cooking in the residual heat and absorb any remaining liquid.
Fluff gently with a fork, check that the rice and lentils are tender, and adjust the seasoning if needed before serving.
If your rice cooker tends to cook on the dry side and the rice or lentils aren’t quite done, stir in a small splash of boiling water, close the lid again and leave it on keep warm for another 5–10 minutes.
Variations & Tips
- Swap the courgette for frozen mixed vegetables, peas or sweetcorn
- Add chilli flakes or a pinch of cayenne for a bit of heat
- Stir through a handful of spinach or kale at the end while the cooker is still warm
- Finish with a squeeze of lemon juice to brighten the flavours
- Serve with yoghurt or crumbled feta for extra creaminess
Storage & Reheating
- Allow the rice to cool completely before storing.
- Keep in an airtight container in the fridge for up to 3 days.
- Reheat thoroughly in the microwave or on the hob with a splash of water or stock to loosen the texture, making sure it’s piping hot before serving.
More Rice Cooker Recipes
Are you looking for more inspiration for your rice cooker? Check out these recipes:
- Rice Cooker Coconut Rice
- Rice Cooker Pilau Rice
- Rice Cooker Soy-Garlic Salmon Rice with Edamame
- Curried Rice in a Rice Cooker
Rice Cooker Chickpea, Red Lentil and Vegetable Rice
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Equipment
Ingredients
- 300 g basmati rice
- 100 g split red lentils rinsed
- 400 g tin chickpeas drained and rinsed
- 500 g passata
- 1 small onion finely chopped (optional)
- 1 red pepper chopped
- 1 small courgette diced (or frozen mixed vegetables)
- 1 tsp smoked paprika
- ½ tsp garlic granules
- ½ tsp ground cumin
- 1 tsp ground turmeric
- 750 ml vegetable stock
- Salt and black pepper to taste
Instructions
- Rinse the rice and red lentils under cold water until the water runs mostly clear.
- Add the rice, lentils, chickpeas, onion (if using), red pepper and courgette to the rice cooker bowl.
- Sprinkle over the smoked paprika, garlic granules, cumin and turmeric, then season lightly with salt and black pepper.
- Pour in the passata and vegetable stock. Stir everything together well so the rice and lentils are evenly distributed and covered with liquid.
- Close the lid and set the rice cooker to cook.
- Once the rice cooker switches to keep warm, leave the lid closed for 10 minutes to allow the rice and lentils to finish cooking in the residual heat.
- Fluff gently with a fork, check that the rice and lentils are tender, and adjust the seasoning if needed before serving.
Notes
- This recipe uses more liquid than a standard rice cooker rice recipe because red lentils absorb liquid differently to rice. The extra stock helps prevent the cooker switching off before everything is fully cooked.
- The finished dish has a soft, comforting texture rather than fluffy separate grains.
- If the rice or lentils are not quite tender at the end of cooking, stir in a small splash of boiling water, close the lid again and leave on keep warm for a further 5–10 minutes.
Optional Extras
- Stir through a handful of fresh spinach until wilted
- Add a squeeze of lemon juice before serving
- Serve with yoghurt or crumbled feta
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.
Karen
Monday 26th of January 2026
Absolutely delicious! Substituted the cumin for ground coriander as I'm not fond of cumin, but otherwise kept to the recipe. Will definitely make this a staple from now on!