One-Pot Lemon Herb Lentil and Rice

• •2 tablespoon olive oil
• •1 medium yellow onion, chopped
• •1 medium carrots, diced
• •3 garlic cloves, minced
• •0.3 teaspoon red pepper flakes
• •0.8 cup green or brown lentils, rinsed
• •1 cup Basmati rice, rinsed
• •3.8 cup vegetable broth
• •1 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• •0.3 cup fresh parsley, chopped
• •2 tablespoon fresh dill, chopped
• •1 large lemon, zested and juiced

Instructions

1. 1

   Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and diced carrots, and sauté for 5-7 minutes until softened.

2. 2

   Add the minced garlic and red pepper flakes (if using) to the pot. Cook for 1 minute more until fragrant, being careful not to burn the garlic.

3. 3

   Stir in the rinsed green or brown lentils and rinsed Basmati rice. Cook for 1-2 minutes, stirring occasionally to lightly toast the rice and coat the grains.

4. 4

   Pour in the vegetable broth. Add the salt and black pepper. Stir gently to combine, then bring the mixture to a rolling boil.

5. 5

   Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 20-25 minutes, or until all the liquid has been absorbed and the lentils and rice are tender. Avoid lifting the lid during this process.

6. 6

   Remove the pot from the heat and let it stand, still covered, for 5-10 minutes. This allows the rice and lentils to finish steaming and become fluffy.

7. 7

   Uncover the pot. Add the lemon zest, lemon juice, chopped fresh parsley, and chopped fresh dill. Gently fluff the lentil and rice mixture with a fork to incorporate the herbs and lemon.

8. 8

   Taste and adjust seasoning if necessary. Serve hot as a complete and satisfying main dish.

Chef's Tips

• 💡Rinsing the lentils and rice thoroughly before cooking helps remove excess starch, preventing stickiness and ensuring a fluffier texture.
• 💡Do not lift the lid during the simmering process, as this releases steam crucial for cooking the rice and lentils evenly.
• 💡If you prefer a slightly softer texture, you can add an extra 1/4 cup of broth during simmering, but be mindful not to make it mushy.
• 💡This dish pairs wonderfully with a simple green salad or a dollop of plain Greek yogurt on the side.
• 💡For added nutrition and color, stir in a handful of fresh spinach or baby kale during the last 5 minutes of cooking, or when fluffing the dish at the end.