Lentils and rice with eggs and bacon is an ideal family-friendly dinner: budget-conscious, nutritious, and simple enough for a busy weeknight while making plenty of leftovers. This hearty dish combines tender green lentils simmered with carrots and savory broth, finished with a quick guiso of scallions, garlic and tomato, then served over brown rice and topped with chopped hard‑boiled egg and bacon. It’s a versatile recipe—top with a runny fried egg for richness or swap the bacon for avocado to keep it vegetarian.
Lentils and Rice
This recipe comes from a family favorite that my aunt shared—simple, comforting, and built for leftovers. The lentils are simmered until just tender and then finished with a quick sauté of scallions, garlic and tomato (the guiso). Serve each bowl with cooked brown rice and top with chopped hard‑boiled eggs and crispy bacon. If you prefer a creamier finish, add a soft‑poached or fried egg on each serving so the yolk melts into the lentils. Leftovers refrigerate well and can be gently loosened with a splash of water when reheating.
What gives the dish its bright, savory finish is the guiso: sauté scallions and garlic briefly, add diced tomato, a pinch of salt and pepper, then fold that mixture into the cooked lentils. This layering of flavors—earthy lentils, sweet carrots, bright tomato and allium notes—makes the recipe feel much more complex than the few minutes of active prep suggest.
More Lentil Recipes You May Enjoy
- Lentil Bowls with Avocado, Egg and Cholula
- Asparagus with Green Lentils and Poached Egg
- Creamy Lentil Soup
- Lentil Salad
- Chicken and Lentil Soup
Lentils and Rice with Eggs and Bacon — Recipe
Yield: 10 servings
Serving size: 3/4 cup rice, 2/3 cup lentils + toppings
Prep: 5 mins Cook: 40 mins Total: 45 mins
Ingredients
- 1 cup chopped carrots
- 1 1/2 cups small green lentils, rinsed well
- 4 cups low sodium chicken broth (or vegetable broth for vegetarian)
- 1 bay leaf
- 1 cup water
- 1/2 tsp olive oil
- 3/4 cup diced tomato
- 1/3 cup chopped scallion
- 1 clove garlic, minced
For serving
- 7 1/2 cups cooked brown rice
- 5 large hard boiled eggs, chopped
- 5 slices cooked center‑cut bacon, chopped (or substitute avocado for a vegetarian option)
- 2 tbsp chopped scallion
- Kosher salt, to taste
Instructions
- In a large pot or Dutch oven, combine the chopped carrots, rinsed lentils, broth, bay leaf and 1 cup water. Bring to a boil, then cover and reduce the heat to low. Simmer for 30 minutes, until the lentils are tender but not falling apart.
- While the lentils cook, heat a skillet over medium heat and add the olive oil. Sauté the scallions and minced garlic for about 2 1/2 minutes until fragrant.
- Add the diced tomato, season with salt and pepper, and cook another 2 1/2 minutes, stirring, to create the guiso (the flavor‑building sauté).
- Stir the guiso into the cooked lentils, cover again, and simmer for an additional 10 minutes to let the flavors meld. Remove and discard the bay leaf.
- To serve: spoon about 2/3 cup of the lentils over 3/4 cup of cooked brown rice. Top each serving with about 1/2 of a chopped hard‑boiled egg and 1/2 slice of chopped bacon. Garnish with additional scallions and season with kosher salt to taste.
Nutrition (per serving)
- Calories: 272 kcal
- Carbohydrates: 43 g
- Protein: 12 g
- Fat: 6 g
- Saturated Fat: 1.5 g
- Cholesterol: 94 mg
- Sodium: 324 mg
- Fiber: 5.5 g
- Sugar: 1.5 g
Tips, Variations and Storage
- To make this vegetarian, use vegetable broth and swap bacon for sliced avocado, roasted mushrooms or a drizzle of olive oil and smoked paprika for a smoky finish.
- If you prefer a runny yolk, top each bowl with a soft‑fried or poached egg instead of chopped hard‑boiled eggs—allowing the yolk to mingle with the lentils adds richness.
- Leftovers keep well in the refrigerator for 3–4 days. Reheat gently on the stovetop or in the microwave; add a splash of water if the lentils have thickened.
- Adjust seasoning at the end. Lentils absorb salt during cooking, so taste before adding more.
- For a one‑pot approach, you can cook rice separately and keep warm while the lentils finish; this makes assembly faster at mealtime.
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