Herbed Lentil Rice with Roasted Veggies

wholesome, hearty dish that blends tender lentils and fluffy rice with aromatic herbs and perfectly roasted vegetables. This plant-based recipe is both comforting and nourishing, making it ideal for a weeknight dinner or meal prep staple.

Why You’ll Love This Recipe

• Balanced, plant-based protein from lentils and rice
• Bursting with fresh herb flavor and caramelized vegetables
• Versatile, easy to adapt to what’s in your fridge
• Excellent for make-ahead meals and weekly meal prep
• Simple ingredients with bold results
• Naturally vegan and gluten-free
• One-pot cooking with minimal cleanup
• Great as a main or hearty side dish
• Customizable with seasonal produce
• Delicious hot or at room temperature

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

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

directions

1. Prepare the lentil rice base
   Rinse and drain the lentils and rice. 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 another minute.
2. Simmer the lentils
   Add lentils, broth, and bay leaf to the pot. Bring to a boil, then reduce to a simmer, cover, and cook for 20 minutes.
3. Add rice and spices
   Stir in rice, cumin, coriander, salt, and pepper. Cover and cook on low heat for another 25–30 minutes, or until the liquid is absorbed and rice is tender.
4. Roast the vegetables
   While the rice is cooking, preheat oven to 400°F (200°C). Toss chopped vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, or until tender and slightly charred at the edges.
5. Finish the dish
   Remove the bay leaf from the cooked rice and lentils. Stir in lemon juice, parsley, dill, and optional thyme. Let sit covered for 5 minutes. Gently fold in the roasted vegetables before serving.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes

Variations

• Use quinoa instead of rice for a higher-protein base
• Add roasted chickpeas or cooked tofu for added protein
• Swap herbs based on what you have: try mint, basil, or cilantro
• Use red lentils for a softer, more stew-like texture
• Incorporate Middle Eastern spices like allspice or cinnamon for depth
• Serve with yogurt or tahini sauce for a creamy topping
• Top with toasted pine nuts or almonds for crunch
• Mix in baby spinach or kale at the end for extra greens

storage/reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Cool completely, then freeze in individual portions for up to 2 months.
• Reheating: Microwave with a splash of broth or water, or reheat on the stovetop over low heat, stirring occasionally.

FAQs

What types of lentils are best for this dish?

Green or brown lentils work best as they hold their shape and texture during cooking.

Can I use red lentils instead?

Yes, but they cook faster and break down more, creating a softer, stew-like consistency.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just ensure your broth is labeled gluten-free.

Can I make it ahead of time?

Absolutely. It keeps well in the fridge and can be reheated for quick meals during the week.

How do I make this more filling?

Add roasted chickpeas, crumbled feta (if not vegan), or a side of flatbread.

Can I use dried herbs instead of fresh?

Yes. Substitute 1 tablespoon dried herbs for every ¼ cup fresh, but add them during cooking instead of at the end.

Can I cook this in a rice cooker or Instant Pot?

Yes. Use the sauté function for the aromatics, then cook on high pressure for about 8 minutes, followed by a natural release.

What vegetables work best?

Root vegetables like carrots and parsnips, cruciferous vegetables like broccoli and cauliflower, and squash varieties all roast well.

Can I make this spicy?

Add a pinch of red pepper flakes or cayenne when cooking the onions, or serve with hot sauce on the side.

How do I keep the herbs fresh in the dish?

Stir them in off heat and cover the pot to let the residual heat release their flavor without overcooking.

Conclusion

Herbed Lentil Rice with Roasted Veggies is a delicious and nourishing meal that brings together plant-based ingredients in a simple yet flavorful way. With minimal prep and maximum versatility, it’s perfect for busy weeknights, healthy meal planning, or satisfying comfort food any time of year. Customize it with your favorite veggies or herbs, and enjoy a dish that’s as wholesome as it is hearty.

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