Baked Rice and Lentils
Warm, hearty, and packed with flavor, this Baked Rice and Lentils recipe is a wholesome one-pot wonder that’s perfect for busy weeknights or cozy family dinners. Combining protein-rich brown lentils, fluffy long-grain white rice, and an aromatic medley of spices including cumin, coriander, and paprika, this dish is infused with earthy, savory goodness. Slow-baked in a flavorful vegetable stock and finished with fresh parsley and a squeeze of lemon, each bite delivers a comforting blend of flavors and textures. With just 15 minutes of prep and a hands-off bake time, this plant-based recipe is as easy as it is satisfying. Serve it as a nutritious main dish or a hearty side to round out your dinner table!
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Recipe Information
Ingredients
- 1 cup Brown lentils
- 1 cup Long-grain white rice
- 3 cups Vegetable stock
- 1 medium Yellow onion
- 3 large Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 4 for serving Lemon wedges
Instructions
Preheat your oven to 375°F (190°C).
Rinse the lentils under cold water and soak them in a bowl of water for 10 minutes while you prepare other ingredients.
Rinse the rice under cold water until the water runs clear to remove excess starch.
Finely dice the onion and mince the garlic cloves.
Heat the olive oil in a large ovenproof skillet or sauté pan over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic, ground cumin, ground coriander, and paprika. Cook for 1 additional minute until fragrant.
Drain the lentils and add them to the skillet along with the rinsed rice. Mix everything well to combine.
Slowly pour in the vegetable stock. Stir in the salt and black pepper, ensuring everything is evenly distributed.
Bring the mixture to a gentle simmer, then cover the skillet tightly with a lid or aluminum foil.
Transfer the skillet to the oven and bake for 35 minutes, or until the rice and lentils are tender and the liquid is absorbed.
Remove the skillet from the oven and let it sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice and lentils gently with a fork and garnish with freshly chopped parsley.
Serve warm with a lemon wedge on the side for a bright, zesty finish.
Nutrition Facts
Calories |
310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 6.0 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 696 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
