Description
Discovering new recipes that are both delicious and easy to prepare can sometimes feel like a game-changer in the kitchen. One such dish that checks all the boxes for flavor, comfort, and health is Herbed Lentil Rice with Roasted Veggies.
Ingredients
Scale
- 1 cup long-grain white or brown rice
- 3 garlic cloves, minced
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh dill
- 1 medium onion, diced
- 3 cups chopped assorted vegetables (like carrots, bell peppers, broccoli, or zucchini)
- 3 tablespoons olive oil (divided, for sautéing and roasting)
- 1 teaspoon ground cumin
- 1 bay leaf
- 1 teaspoon ground coriander
- 2 tablespoons lemon juice
- 1 teaspoon fresh thyme leaves (optional)
- Salt and black pepper to taste
- 1 cup green or brown lentils
- 3 cups vegetable broth
Instructions
- Begin by pouring 1 tablespoon of olive oil into your large pot over medium heat. Once heated, add the diced onion and sauté for about 4 to 5 minutes, or until the onion becomes translucent and fragrant.
- Once the garlic is fragrant, stir in the lentils along with vegetable broth and the bay leaf. Increase the heat to bring the mixture to a boil, then cover the pot and reduce to a simmer.
- After the lentils have simmered, add the rice, ground cumin, ground coriander, salt, and black pepper to taste.
- While the rice and lentils finish cooking, preheat your oven to 400°F (200°C). Take your chopped assorted vegetables and place them in a mixing bowl.
- After the lentils and rice are cooked, remove and discard the bay leaf. Stir in the fresh lemon juice, parsley, dill, and optional thyme.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 500 mg
- Protein: 12 g