Creamy Pumpkin & Red Lentil Rice | One-Pot Meal
This pumpkin and red lentil rice is a cozy one-pot meal inspired by Indian khichdi, a comforting dish made with rice and lentils. This version brings in pumpkin purée for a little natural sweetness and finishes with Greek yogurt for extra creaminess and a gentle tang.
With soft rice, tender lentils, and mild spices, it’s an easy lunch or dinner for little ones and grown-ups alike. Canned pumpkin keeps the prep simple, and everything cooks together in one pot.
Creamy Pumpkin & Red Lentil Rice
Course: Lunch, DinnerDifficulty: Easy2
servings5
minutes25
minutesIngredients
½ cup uncooked white rice
¼ cup dry split red lentils
1 tbsp ghee or butter
¼ cup finely chopped onion
1 garlic clove, minced
¼ tsp ground cumin
⅛ tsp turmeric
½ cup plain pumpkin purée
2 cups water or low-sodium vegetable broth, plus extra as needed
2 tbsp plain full-fat Greek yogurt, plus more to taste, up to ¼ cup total, optional
Salt to taste, optional
A small squeeze of lemon juice, optional
Directions
- Rinse well under running water and drain.
- Heat the oil, ghee or butter in a small, heavy bottomed pot over medium heat. Add the onion and garlic and cook for 3–4 minutes, until softened.
- Stir in the cumin and turmeric. Cook for about 30 seconds.
- Stir in the pumpkin purée, followed by the rice, lentils, and water or broth. Mix well, scraping the bottom of the pot.
- Bring to a gentle boil, cover, and reduce the heat to low. Cook for 18–22 minutes, until the rice and lentils are soft and the liquid is mostly absorbed. If the mixture looks dry before the rice and lentils are tender, add ¼ cup hot water and continue cooking, covered.
- Turn off the heat and leave covered for 5 minutes. Stir gently. Add a little hot water if you prefer a looser consistency.
- If adding Yogurt – Let the rice cool for a few minutes until it is no longer bubbling. Mix the yogurt with a spoonful of warm rice in a small bowl, then gently stir it into the pot. Start with 2 tablespoons and add more to taste. Do not boil after adding the yogurt.
- Add salt if using. Taste before adding lemon, as the yogurt may provide enough tang. If you don’t wish to add yogurt, add a squeeze of Lemon.
Notes
- Use split red lentils. They soften quickly and blend into the rice. Whole lentils and other varieties may need different cooking times and liquid amounts.
Use plain, unsweetened pumpkin purée, not pumpkin pie filling.
Expect soft, creamy rice. This is a spoonable meal inspired by khichdi, rather than a dish with separate, fluffy grains.
Use white rice. Brown rice needs more time and liquid and is not a direct swap in this recipe. Basmati rice would taste best.
Add yogurt gently. Full-fat yogurt is a good choice for a creamy finish. Add it off the heat after a short cooling period to reduce the chance of separation. You can also spoon it into individual portions.
For a dairy-free version: Use olive oil and omit the Greek yogurt. For added creaminess, replace ¼ cup of the cooking water or broth with full-fat coconut milk.
For grown-ups: Add chili flakes, extra cumin, or a little pickle on the side.
Storage and reheating
Cool leftovers promptly in air tight containers and refrigerate within 2 hours. Store for up to 3 days.
The rice thickens as it sits. Add a splash of water when reheating and heat until steaming hot throughout, then cool toddler portions before serving. Yogurt may separate slightly when reheated; for the smoothest texture, add it to individual servings after reheating.
For freezing, set aside portions before adding yogurt. Freeze for up to 2 months for best quality. Thaw in the refrigerator, reheat thoroughly with a splash of water, and stir in yogurt after the rice has cooled slightly.
