Baked Rice and Lentils

Warm, hearty, and packed with flavor, this Baked Rice and Lentils recipe is a wholesome one-pot wonder that’s perfect for busy weeknights or cozy family dinners. Combining protein-rich brown lentils, fluffy long-grain white rice, and an aromatic medley of spices including cumin, coriander, and paprika, this dish is infused with earthy, savory goodness. Slow-baked in a flavorful vegetable stock and finished with fresh parsley and a squeeze of lemon, each bite delivers a comforting blend of flavors and textures. With just 15 minutes of prep and a hands-off bake time, this plant-based recipe is as easy as it is satisfying. Serve it as a nutritious main dish or a hearty side to round out your dinner table!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Brown lentils
• 1 cup Long-grain white rice
• 3 cups Vegetable stock
• 1 medium Yellow onion
• 3 large Garlic cloves
• 3 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley
• 4 for serving Lemon wedges

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the lentils under cold water and soak them in a bowl of water for 10 minutes while you prepare other ingredients.

Step 3

Rinse the rice under cold water until the water runs clear to remove excess starch.

Step 4

Finely dice the onion and mince the garlic cloves.

Step 5

Heat the olive oil in a large ovenproof skillet or sauté pan over medium heat.

Step 6

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

Step 7

Stir in the minced garlic, ground cumin, ground coriander, and paprika. Cook for 1 additional minute until fragrant.

Step 8

Drain the lentils and add them to the skillet along with the rinsed rice. Mix everything well to combine.

Step 9

Slowly pour in the vegetable stock. Stir in the salt and black pepper, ensuring everything is evenly distributed.

Step 10

Bring the mixture to a gentle simmer, then cover the skillet tightly with a lid or aluminum foil.

Step 11

Transfer the skillet to the oven and bake for 35 minutes, or until the rice and lentils are tender and the liquid is absorbed.

Step 12

Remove the skillet from the oven and let it sit, covered, for 5 minutes to allow the flavors to meld.

Step 13

Fluff the rice and lentils gently with a fork and garnish with freshly chopped parsley.

Step 14

Serve warm with a lemon wedge on the side for a bright, zesty finish.

Nutrition Facts

Serving size	1299.3 grams (1299.3g)

Amount per serving	% Daily Value*
Calories	1205

Total Fat 50.80g	65%
Saturated Fat 8.30g	42%
Polyunsaturated Fat 6.10g
Cholesterol 0mg	0%
Sodium 4060mg	177%
Total Carbohydrate 155.10g	56%
Dietary Fiber 29.50g	105%
Total Sugars 20.20g
Protein 37.70g	75%

Vitamin D 0IU	0%
Calcium 241mg	19%
Iron 16mg	88%
Potassium 2425mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.2%

Protein: 12.3%

Carbs: 50.5%