Description
A delightful dish that balances hearty textures and vibrant flavors with tender lentils, fluffy rice, and colorful roasted vegetables.
Ingredients
Scale
- 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
- Rinse and drain the lentils and rice under cold water. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until softened. Add minced garlic and cook for another minute.
- Add the rinsed lentils, vegetable broth, and bay leaf to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes.
- Once the lentils are tender, stir in the rice, ground cumin, ground coriander, salt, and pepper. Cover again and cook on low for 25-30 minutes until the rice is fully cooked.
- Preheat oven to 400°F (200°C). Toss the assorted vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender.
- Remove the bay leaf from the lentil rice mixture. Stir in lemon juice, parsley, dill, and optional thyme. Let sit for 5 minutes, then gently fold in roasted vegetables.
Notes
Store leftovers in an airtight container for 3-5 days in the fridge. It freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg