Herbed Lentils and Rice
Hearty, wholesome, and packed with vibrant flavors, Herbed Lentils and Rice is a versatile one-pot meal perfect for weeknight dinners or meal prep. This plant-based recipe features tender green or brown lentils and fluffy long-grain rice simmered together with fragrant spices like cumin and coriander in a base of savory vegetable broth. Fresh herbs—parsley, dill, and optional thyme—add a burst of freshness, while a squeeze of lemon juice brings a zesty brightness. Sautéed onions and garlic form a flavorful foundation, and the dish is finished with a quick 5-minute rest to let the ingredients meld beautifully. Ready in about an hour, this nutritious vegan dish is naturally gluten-free, high in protein, and can be enjoyed as a satisfying main or a complementary side dish.
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 1 cup Long-grain white or brown rice
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 3 cups Vegetable broth
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Fresh dill, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 1 teaspoon Fresh thyme leaves (optional)
- 1 Bay leaf
Instructions
Rinse the lentils under cold water to remove any debris. Set aside.
Rinse the rice in cold water until the water runs clear. Drain and set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 4-5 minutes, or until translucent.
Stir in the minced garlic and cook for another minute, making sure not to burn it.
Add the lentils to the pot along with the vegetable broth and bay leaf. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes.
After 20 minutes, stir in the rice, ground cumin, ground coriander, salt, and black pepper. Cover again and continue to simmer for an additional 25-30 minutes, or until both the lentils and rice are tender and most of the liquid has been absorbed.
Remove the pot from heat and discard the bay leaf.
Stir in the lemon juice, fresh parsley, fresh dill, and optional thyme leaves. Adjust seasoning with additional salt and pepper to taste.
Cover the pot and let the dish sit for 5 minutes to allow the flavors to meld.
Fluff the lentils and rice mixture with a fork and transfer to a serving dish.
Garnish with additional fresh herbs if desired and serve warm as a main dish or side.
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4128 mg | 179% | |
| Total Carbohydrate | 167.1 g | 61% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 20.7 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3401 mg | 72% | |
*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.
