Dinner

Herbed Lentil Rice with Roasted Veggies Recipe

ByRafael Mansero March 21, 2026March 21, 2026

Introduction

This Herbed Lentil Rice with Roasted Veggies is a wholesome and flavorful one-pot meal that combines tender lentils, fragrant rice, and vibrant roasted vegetables. It’s a perfect dish for a nutritious weeknight dinner that’s both satisfying and easy to prepare.

The dish is in a white bowl filled with four main layers, resting on a white marbled textured surface. The bottom layer is a light brown, soft lentil base. On top, to the front right, there are soft, cooked pieces of purple onion with a slightly charred look. Next to that, in the middle front, are golden brown roasted cubes of squash or sweet potato, also charred and sprinkled with small white sesame seeds. To the back left, there is a pile of finely chopped, dark green kale with some white sesame seeds scattered on top. Finally, in the back right section, bright orange roasted bell peppers or sweet potatoes add a bright pop of color. The overall look shows a mix of textures from soft lentils to crisp-tender roasted vegetables, all arranged separately but tightly inside the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
1 cup green or brown lentils
1 cup long-grain white or brown rice
3 cups vegetable broth
1 bay leaf
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and black pepper to taste
¼ cup fresh parsley, chopped
¼ cup fresh dill, chopped
2 tablespoons lemon juice
1 teaspoon fresh thyme leaves (optional)
3 cups assorted vegetables (e.g., carrots, bell peppers, zucchini, broccoli), chopped

Instructions

Step 1: Rinse and drain the lentils and rice. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 4–5 minutes until softened. Stir in the minced garlic and cook for another minute.
Step 2: Add the lentils, vegetable broth, and bay leaf to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes.
Step 3: Stir in the rice, ground cumin, ground coriander, salt, and pepper. Cover again and cook on low heat for 25–30 minutes, or until the liquid is absorbed and the rice is tender.
Step 4: While the rice cooks, preheat the oven to 400°F (200°C). Toss chopped vegetables with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20–25 minutes, until tender and slightly charred at the edges.
Step 5: Remove the bay leaf from the lentil and rice mixture. Stir in the lemon juice, fresh parsley, dill, and thyme if using. Let it sit covered for 5 minutes to allow flavors to meld.
Step 6: Gently fold the roasted vegetables into the lentil rice mixture before serving. Enjoy warm.

Tips & Variations

Use vegetable broth with low sodium to control saltiness.
Swap the fresh herbs for cilantro or basil for a different flavor profile.
For a protein boost, add cooked chickpeas or toasted nuts.
If preferred, cook the lentils and rice separately to better control texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to maintain moisture. Roasted vegetables are best served fresh but can be reheated carefully without overcooking.

How to Serve

A bowl filled with five distinct layers, starting at the base with cooked lentils in a light brown color. On top of this are four sections of vegetables: bright green broccoli sprinkled with white sesame seeds on the left, shiny orange roasted carrot pieces at the top, golden yellow roasted squash cubes with charred edges and herbs in the center, and deep purple roasted red onion chunks with some blackened spots on the right side. The bowl is light-colored and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of green or brown?

Red lentils cook faster and tend to become mushy, so they may change the texture of the dish. If using red lentils, add them later in the cooking process and reduce simmering time accordingly.

Is this dish suitable for meal prep?

Yes, it holds up well for several days and makes a nutritious make-ahead meal. Just store the rice and roasted vegetables separately if you want to maintain the best texture when reheating.