Description
A wholesome and hearty dish combining herbed lentil rice with a medley of roasted vegetables, perfect as a main or side for a nutritious meal.
Ingredients
Units
Scale
- 1 cup brown or green lentils
- 1 cup basmati or long-grain rice
- 4 cups water or vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 2 cups chopped carrots
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil (for roasting)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss the carrots, zucchini, bell pepper, and red onion with olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
- While vegetables roast, rinse lentils and rice thoroughly.
- In a large pot, heat olive oil over medium heat. Add thyme, oregano, cumin, and stir for 1 minute.
- Add lentils, rice, and water or broth. Bring to a boil, then cover and simmer on low for 20–25 minutes or until lentils and rice are cooked and liquid is absorbed.
- Fluff the rice and lentils with a fork and season with salt and pepper as needed.
- Serve herbed lentil rice topped with the roasted vegetables.
Notes
- Use any seasonal vegetables you have on hand.
- Add a squeeze of lemon or fresh herbs like parsley for extra brightness.
- For added protein, top with tofu or a fried egg (if not vegan).
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
