Go Back
–+ servings
Lentil Rice with Roasted Veggies

Lentil Rice with Roasted Veggies: A Cozy Plant-Based Meal

A comforting plant-based meal of lentils and rice with roasted veggies. Perfect for busy weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American, Plant-based
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice and Lentils
  • 2 tablespoons Olive Oil Adds fat for sautéing
  • 1 medium Onion Diced
  • 3 cloves Garlic Minced
  • 1 cup Green or Brown Lentils Provides protein and texture
  • 1 cup Long-Grain White or Brown Rice The base of the dish
  • 3 cups Vegetable Broth Ensure it's gluten-free if necessary
  • 1 leaf Bay Leaf Adds subtle depth
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander Skip if unavailable
  • Salt For seasoning to taste
  • Black Pepper For seasoning to taste
For the Roasted Vegetables
  • 3 cups Assorted Vegetables e.g., carrots, bell peppers, zucchini, broccoli
For the Garnish
  • ¼ cup Fresh Parsley Chopped
  • ¼ cup Fresh Dill Adds unique herby flavor
  • 2 tablespoons Lemon Juice Brings acidity to balance flavors
  • 1 teaspoon Fresh Thyme Leaves (optional) Use dried thyme if preferred

Equipment

  • Large pot
  • Baking sheet

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.
  2. In a large pot, heat about 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, cooking for 3-4 minutes until translucent.
  3. Stir in the lentils and rice, pour in the vegetable broth, add the bay leaf, cumin, and coriander. Bring to a boil, then simmer for 25–30 minutes until tender.
  4. Chop the assorted vegetables and toss them with olive oil, salt, and pepper. Spread on the baking sheet and roast for 20-25 minutes.
  5. Once the lentils and rice are cooked, stir in the parsley, dill, and lemon juice, adjusting seasoning to taste. Remove the bay leaf.
  6. Serve the lentil rice in bowls topped with roasted vegetables. Enjoy your warm meal!

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 300mgPotassium: 600mgFiber: 12gSugar: 5gVitamin A: 1200IUVitamin C: 60mgCalcium: 60mgIron: 3mg

Notes

This dish keeps well in the fridge for up to 5 days. Freeze for up to 3 months.

Tried this recipe?

Let us know how it was!