Are rice and lentils together a complete protein?

Yes, when combined, rice and lentils form a complete protein. Lentils provide most amino acids, but miss one—methionine—which rice offers. So, when eaten together (as in lamb lentils and rice), they provide all nine essential amino acids needed by the body.

Why eat rice and lentils together?

Rice and lentils are both affordable, easy to prepare, and incredibly nourishing. Together, they create a balanced protein source, high in fiber and full of minerals. In lamb lentils and rice, they soak up all the rich broth and spices while delivering satisfying texture and depth.

How much protein is in lentils and rice?

On average, one cup of cooked lentils has about 18g of protein and rice adds around 4g. When you add 3–4 ounces of lamb (around 22g of protein), a serving of lamb lentils and rice can easily deliver 35–45 grams of protein —enough to keep you full and fueled.

How to eat lentils for maximum protein?

To get the most protein out of lentils, pair them with a complementary grain like rice and a protein-rich food like lamb. This combination maximizes amino acid availability and nutrient absorption, especially when cooked with healthy fats and served with greens or fermented sides.

Lamb Lentils and Rice Recipe – 1 Hearty Bowl, 3 Big Benefits

Name: Lamb Lentils and Rice
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 2 garlic cloves, minced; 300g lamb (shoulder or leg), diced; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 1 cup green or brown lentils, rinsed; 3/4 cup basmati rice, rinsed; 3 cups chicken or vegetable broth; Salt and pepper to taste; Fresh parsley and lemon wedge, for garnish

Lamb Lentils and Rice – One-Pot Dinner Packed with Flavor & Protein

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This cozy and protein-packed Lamb Lentils and Rice recipe blends tender lamb, creamy lentils, and fluffy basmati rice into a hearty one-pot meal. A comforting favorite straight from Olivia’s Cotswolds kitchen.

Author: Olivia
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: British

Ingredients

Scale

1 tbsp olive oil

1 onion, chopped

2 garlic cloves, minced

300g lamb (shoulder or leg), diced

1 tsp ground cumin

1/2 tsp ground cinnamon

1 cup green or brown lentils, rinsed

3/4 cup basmati rice, rinsed

3 cups chicken or vegetable broth

Salt and pepper to taste

Fresh parsley and lemon wedge, for garnish

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Instructions

1. Heat olive oil in a Dutch oven over medium heat. Add onions and sauté until soft.

2. Add garlic, cumin, cinnamon, and lamb. Cook until lamb is browned on all sides.

3. Stir in lentils and rice, then pour in the broth. Season with salt and pepper.

4. Bring to a boil, then reduce heat to low. Cover and simmer for 35–40 minutes.

5. Once the liquid is absorbed and everything is tender, fluff gently and let rest for 5 minutes.

6. Garnish with parsley and lemon before serving.

Notes

Use lamb shoulder or leg for the best flavor and tenderness.

Add spinach during the last 5 minutes of cooking for extra nutrients.

This dish freezes well—store in airtight containers up to 3 months.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 3g
Sodium: 520mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 7g
Protein: 35g
Cholesterol: 70mg

Find it online: https://collectiverecipes.com/lamb-lentils-and-rice-recipe/