Budget Cheesy Lentil and Rice Skillet — One Pan, Under $1 a Serving
Cheap, filling, and done in one pan — lentils and rice with melted cheese on top.
This is the dinner you make when your wallet is thin and your energy is thinner. Lentils and rice are pantry staples that cost almost nothing, and together they make something surprisingly satisfying — especially once you stir in some sharp cheddar and let it melt into the whole thing. It's earthy, a little smoky from cumin, and genuinely comforting. Expect a thick, porridge-like skillet that eats more like a casserole. Leftovers reheat beautifully with a splash of water. No fancy technique, no special equipment — just one pan and about 35 minutes.
Ingredients
- 1 tbsp olive oil or vegetable oil
- 1 unit yellow onion — diced
- 3 unit garlic cloves — minced
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.5 tsp salt — plus more to taste
- 0.25 tsp black pepper
- 1 cup red lentils — rinsed
- 0.5 cup long-grain white rice — rinsed
- 2.5 cup low-sodium vegetable broth
- 1 cup water
- 1 cup shredded sharp cheddar cheese — divided
- 2 tbsp fresh parsley or scallions — optional, for topping
Method
- 1 Heat the oil in a large skillet or sauté pan over medium heat. Add the diced onion and cook, stirring occasionally, for 4–5 minutes until softened and lightly golden.
- 2 Add the garlic, cumin, smoked paprika, salt, and pepper. Stir and cook for 1 minute until fragrant.
- 3 Add the rinsed red lentils and rinsed rice to the skillet. Stir to coat everything in the spiced oil.
- 4 Pour in the vegetable broth and water. Stir once to combine, then bring to a boil over medium-high heat.
- 5 Once boiling, reduce heat to low, cover the skillet with a lid or foil, and cook for 18–20 minutes — until the lentils are completely soft and the rice is cooked through. Stir once halfway if you like.
- 6 Remove the lid and stir the mixture — it should be thick and porridge-like. If it looks too dry, stir in a splash of water. Taste and adjust salt.
- 7 Stir in half the cheddar until melted, then scatter the remaining cheese over the top. Cover for 1–2 minutes until the top cheese is melted.
- 8 Serve directly from the skillet, topped with parsley or scallions if you have them.
Variations
- Vegan swap — Skip the cheese entirely and finish with a drizzle of olive oil and a squeeze of lemon juice — it's still delicious and completely plant-based.
- Add a fried egg on top — Fry an egg in a separate pan while the skillet finishes cooking and lay it on each serving for extra protein with almost no extra cost.
- Spice it up — Add a pinch of cayenne or a few dashes of hot sauce when you add the cumin for a version with a little heat.
Notes
Red lentils break down and thicken as they cook — that's exactly what you want here. Don't substitute green or brown lentils without adding 10–15 extra minutes of cook time and more liquid. If your skillet doesn't have a lid, tent tightly with aluminum foil. Leftovers will thicken in the fridge; reheat with a splash of water or broth and stir well.
Equipment that helps
- Large skillet with a lid (or foil) — The lid traps steam so the lentils and rice cook evenly without drying out or scorching.
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