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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 21 reviews

Herbed Lentil Rice with Roasted Veggies is a wholesome and flavorful plant-based dish that combines tender lentils and rice with aromatic herbs and perfectly roasted vegetables. This recipe offers a satisfying, nutritious meal that’s easy to prepare, versatile, and ideal for busy weeknights or healthy meal planning. Packed with vibrant herbs like parsley, dill, and thyme, and seasoned with cumin and coriander, it brings a delicious depth of flavor while staying naturally gluten-free and vegetarian.

Ingredients

Scale

Base Ingredients

  • 2 tablespoons olive oil, divided
  • 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

Fresh 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
  • 1 tablespoon olive oil (for roasting veggies)
  • Salt and pepper to taste (for roasting veggies)

Instructions

  1. Prepare the Lentil Rice Base: Rinse and drain the lentils and rice thoroughly. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and sauté for 4 to 5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
  2. Simmer the Lentils: Add the rinsed lentils, vegetable broth, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook gently for 20 minutes to allow the lentils to soften.
  3. Add Rice and Spices: Stir in the rinsed rice, ground cumin, ground coriander, salt, and black pepper. Cover the pot and cook on low heat for another 25 to 30 minutes, or until all the liquid is 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 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20 to 25 minutes until the vegetables are tender and slightly charred on the edges, stirring halfway through for even roasting.
  5. Finish the Dish: Remove the bay leaf from the lentil and rice mixture. Stir in the lemon juice, chopped parsley, dill, and optional thyme leaves. Cover and let it sit for 5 minutes to meld the flavors. Finally, gently fold in the roasted vegetables before serving.

Notes

  • For a higher-protein alternative, substitute quinoa in place of rice.
  • Add roasted chickpeas or cooked tofu to increase protein content.
  • Try different herbs like mint, basil, or cilantro based on availability.
  • Red lentils can be used for a softer, stew-like consistency but cook faster.
  • Incorporate Middle Eastern spices such as allspice or cinnamon for extra depth.
  • Serve with yogurt or tahini sauce for a creamy complement.
  • Add toasted pine nuts or almonds on top for crunch.
  • Mix in baby spinach or kale at the end for additional greens.
  • Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 2 months.
  • Reheat with a splash of broth or water to maintain moistness.
  • To make it spicier, add red pepper flakes or cayenne during sautéing.

Nutrition

Keywords: herbed lentil rice, roasted vegetables, vegetarian recipe, plant-based meal, healthy dinner, gluten-free, easy weeknight dinner, lentils and rice, roasted veggie recipe

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