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Herbed Lentil Rice with Roasted Veggies Recipe

Herbed Lentil Rice with Roasted Veggies Recipe
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★★★★★

4.9 from 26 reviews

Herbed Lentil Rice with Roasted Veggies is a wholesome and flavorful plant-based dish combining protein-rich lentils, aromatic herbs, and perfectly roasted seasonal vegetables. This easy-to-make recipe features tender rice and lentils infused with cumin and coriander, complemented by fresh parsley, dill, and a hint of lemon juice. Perfect for nutritious weeknight dinners or meal prep, it’s both comforting and versatile with options to adapt to your favorite veggies and protein boosts.

Ingredients

Scale

Base Ingredients

  • 1 tbsp 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 and Flavorings

  • 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
  • 1 tbsp olive oil (for tossing vegetables)
  • Salt and black pepper, to taste (for vegetables)

Instructions

  1. Prepare the lentil rice base: Rinse and drain the lentils and rice thoroughly. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 4–5 minutes until softened and translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.
  2. Simmer the lentils: Add the lentils, vegetable broth, and bay leaf to the pot. Bring to a boil, then reduce heat to low and cover. Let simmer gently for 20 minutes to soften the lentils without fully cooking the rice.
  3. Add rice and spices: Stir in the rinsed rice along with ground cumin, ground coriander, salt, and black pepper. Cover the pot again and cook on low heat for another 25–30 minutes until the liquid is fully absorbed and the rice is tender.
  4. Roast the vegetables: While the rice and lentils cook, preheat your oven to 400°F (200°C). Toss the chopped vegetables with olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast for 20–25 minutes until tender with lightly charred edges.
  5. Finish the dish: Remove the bay leaf from the pot. Stir in fresh lemon juice, chopped parsley, dill, and thyme leaves if using. Cover and let the mixture rest off the heat for 5 minutes to allow the herbs to release their flavors. Gently fold the roasted vegetables into the lentil rice before serving.

Notes

  • Use quinoa instead of rice for a higher-protein alternative.
  • Add roasted chickpeas or cooked tofu to increase protein content.
  • Swap fresh herbs with dried herbs using a ratio of 1 tablespoon dried for every ¼ cup fresh; add dried herbs during cooking.
  • Red lentils can be used for a softer, stew-like texture but cook faster.
  • Try incorporating Middle Eastern spices like allspice or cinnamon for added depth.
  • Serve with yogurt or tahini sauce for a creamy topping.
  • Top with toasted pine nuts or almonds for added crunch.
  • Mix in baby spinach or kale just before serving for extra greens.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Reheat with a splash of broth or water in the microwave or stovetop over low heat.
  • Add a pinch of red pepper flakes or cayenne for a spicy kick.

Nutrition

Keywords: Herbed lentil rice, roasted vegetables, vegan lentil recipe, healthy lentil rice, plant-based dinner, easy weeknight meal, Mediterranean vegetarian dish

Find it online: https://messykitchenmagic.com/herbed-lentil-rice-with-roasted-veggies-recipe-2/