a pile of lentils

Lentil Jambalaya Recipe: How to Make it

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So, here I am, finally doing something I promised to do days and days ago. You know, posting a recipe for the first time in who knows how long. I don’t know what’s happened to me, but my zest for cooking and creating recipes has been at an all time low lately — so not like me at all.

It might have something to do with the fact that all I wanted to do was sit on the couch yesterday after I spent houuuuurrrsss (yes I’m being a whiner) working on curriculum work that I could have been working on little by little for a week now.

Of course that would have been the responsible decision. Instead, I hightailed myself and all of my bags (I was like the bag lady) to Starbuck’s, ordered my drink, got settled, and then realized I had forgotten my computer charger at home. #fail.

Enter in packed bags, running back home, and finally getting settled a half hour later.

Oh I should also mention I took an hour hiatus from working to go get a pedicure — let’s keep our eyes on the important things people. But anyway, after I finished at 4:00, I sat on my couch. And I started reading the LAST Harry Potter book.

Then I got distracted by the marathon of Secret Life of an American Teenager. Why is it that every time I stop watching that show and go back to it, it gets more and more ridiculous? Like so ridiculous it’s not even believable — nor is the acting even good at all. Yet, there I sat, watching it for hours until The Bachelor came on.

No, I’m not even upset about spending so many hours on the couch yesterday afternoon. You shouldn’t be upset about it either.

So, back to this recipe — it was made, frozen, defrosted, and gone within 48 hours. Why I even decided to freeze it is beyond me.

You should make it, sit on your couch, and watch trashy TV. Just sayin’. Oh, and you’ll only have one skillet to clean — woohoo!

Lentil Jambalaya Recipe

  • 3/4 cup short grain brown rice, dry
  • 3/4 cup green lentils, dry (or any variety)
  • 1 tbsp. olive oil
  • 1/2 white onion, diced
  • 1/2 green pepper, roughly chopped into 1 inch pieces
  • 2 cloves garlic, minced
  • 2 carrots, roughly chopped into 1 inch pieces
  • 1- 15 oz. can of diced tomatoes (with liquid)
  • 2-1/2 cups water (plus more if needed while cooking)
  • 1 tsp. liquid aminos
  • 1 tbsp. Cajun seasoning
  • salt and pepper to taste


In a large (and deep!) skillet, combine olive oil, onion, garlic, carrots, and green pepper over medium high heat. Cook for 3-5 minutes, until vegetables are somewhat tender – stir frequently to avoid scorching. Next, add the rice, lentils, tomatoes, water, liquid aminos, and Cajun seasoning. Reduce the heat to low and cook until the rice and lentils absorb the water, about 40-45 minutes.

Once rice is tender, season to taste with salt and pepper.

Oh, and PS — my friend Kelly once told me the reason why she is friends with me is because I have a glass jar labeled lentils. Just thought you should know.