Description
A wholesome and aromatic dish featuring herbed lentil rice paired with roasted mixed vegetables. This recipe combines the earthiness of lentils and rice cooked with fragrant spices and fresh herbs, complemented by tender, slightly charred roasted vegetables for a nutritious, flavorful meal.
Ingredients
Scale
Lentil Rice Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup green or brown lentils, rinsed and drained
- 1 cup long-grain white or brown rice, rinsed and drained
- 3 cups vegetable broth
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and black pepper to taste
Herbs & Seasoning
- ¼ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- 2 tablespoons lemon juice
- 1 teaspoon fresh thyme leaves (optional)
Roasted Vegetables
- 3 cups assorted vegetables (e.g., carrots, bell peppers, zucchini, broccoli), chopped
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Prepare the lentil rice base: Rinse and drain lentils and rice thoroughly. In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 4–5 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
- Simmer the lentils: Add lentils, vegetable broth, and bay leaf to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 20 minutes until lentils start to soften.
- Add rice and spices: Stir in rice, ground cumin, ground coriander, salt, and black pepper. Cover again and cook on low heat for another 25–30 minutes, or until the rice is tender and liquid is fully absorbed.
- Roast the vegetables: Meanwhile, preheat the oven to 400°F (200°C). Toss the chopped vegetables with olive oil, salt, and black pepper. Arrange in a single layer on a baking sheet and roast for 20–25 minutes until vegetables are tender and slightly charred on the edges.
- Finish the dish: Remove the bay leaf from the lentil rice mixture. Stir in fresh lemon juice, parsley, dill, and optional thyme leaves. Cover and let the mixture rest for 5 minutes. Gently fold in the roasted vegetables before serving to evenly combine all flavors.
Notes
- Using brown rice will add a nuttier flavor but may require an extra 5-10 minutes of cooking time.
- Feel free to swap in any seasonal vegetables for roasting, such as sweet potatoes, cauliflower, or asparagus.
- For extra protein, add cooked chickpeas or tofu when mixing the roasted vegetables in.
- Make sure to rinse lentils and rice well to remove excess starch and improve texture.
- This dish is great served warm or at room temperature, making it perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: Herbed Lentil Rice, Roasted Vegetables, Vegetarian, Mediterranean, Healthy Dinner, Lentil Rice Pilaf, One-pot Meal
