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+ servings

One Skillet Spiced Lentil Walnut Rice

Author - Gena Hamshaw
Yields: 4 servings


  • 1/3 cup walnut halves or pieces
  • 2 tablespoons nutritional yeast
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 3 tablespoons tomato paste
  • 1 1/2 cups cooked lentils (1 can, drained and rinsed, or 2/3 cup dry lentils of choice, boiled till tender and drained)
  • 2 teaspoons olive oil (or a few tablespoons vegetable broth or water)
  • 1 small white or yellow onion, chopped
  • 1 medium sized zucchini or yellow squash, ends trimmed, quartered lengthwise, and chopped into 1/4" slices
  • 3 cups cooked brown rice (or another grain of choice—quinoa is also great!)
  • 1 14.5 ounce can fire-roasted, diced tomatoes
  • 2 tablespoons lime juice
  • salt and freshly ground black pepper, to taste
  • Optional toppings: nutritional yeast, vegan cheese sauce, hot sauce


  • To make the lentil walnut "meat," place the walnuts and seasonings in a food processor fitted with the S blade. Process for about 1 minute, until everything is ground into a meal. Add the tomato paste and the cooked lentils. Pulse until you have a crumbly, uniform mix (see photo above—about 15 seconds of pulsing).
  • Heat the oil, water or broth in a large skillet (one that has a lid) over medium heat. Add the onion and zucchini. Cook, stirring occasionally, for about 5 minutes, until the onion is soft and clear. Add the lentil walnut meat and reduce the heat to low. Cook, stirring frequently, for 2 minutes, or until the lentil and walnut mixture has heated through. Finally, stir in the rice and tomatoes.
  • Warm all ingredients through, stirring gently. Add the lime juice. Taste the mixture and add as much salt and freshly ground pepper as you like. Serve hot, with nutritional yeast or a sauce if desired.