Rice Cooker Chickpea, Red Lentil and Vegetable Rice

cooked vegetable red lentil and chickpea rice in rice cooker

5 from 1 vote

Rice Cooker Chickpea, Red Lentil and Vegetable Rice

This easy vegetarian rice cooker meal is made entirely in one pot and is perfect for a simple midweek dinner or meal prep. With chickpeas, red lentils and vegetables, it’s filling, budget-friendly and full of flavour. Because lentils are cooked alongside the rice, this recipe uses a higher liquid ratio than a standard rice cooker rice recipe to ensure everything cooks through properly.

Prep Time10

Cook Time20

Servings:

Calories: 515kcal

Author: Liana Green

Equipment

Rice Cooker

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