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This red lentil lemon rice makes a delicious side dish!
Since going 100% plant-based, I’ve noticed a lot of changes in my body. How it feels, how it moves, and most importantly, how it digests the food I eat. Some of the changes are obvious, like clearer skin and 20 lbs. just melting away all by themselves.
But more importantly, it took off a layer of “issues” I was having and revealed new ones that have, perhaps, been buried in a sea of “symptoms.” This is what I love about clean eating in general. It allows you to really explore what your body needs and wants.
One of the things I uncovered was a need for iron. Apparently, I’m anemic, so I have to make sure I’m getting iron-rich foods (along with a supplement). And one of the benefits of eating iron-rich foods like lentils is that you can pair them with many other foods. In this case, I paired it with rice to create a “complete protein.” A dish with all nine amino acids that does not contain any meat or animal products.
This was a full meal for me. It was satisfying, to be sure. But I also see how this would make an excellent side dish. Complete protein or not, it’s rice, which is classically a side to many main courses.
- Make sure your rice is nearly cooked when you add the lentils. At least most of the way softened (al dente). The lentils cook pretty fast and end up breaking down and hiding in the rice. But you want to be sure your rice gets fully cooked.
- If you like parsley, don’t skimp on this garnish. It adds wonderful flavor.
More Healthy Rice Recipes
Red Lentil Lemon Rice Recipe Card
Red Lentil Lemon Rice
- 4 cups vegetable broth (plus extra if needed – see instructions)
- 1 cup long grain brown rice
- ½ cup red lentils (dry)
- ½ cup chopped yellow onion
- 2 tbsp. lemon juice
- 1 tbsp. lemon zest
- 1 tbsp. garlic powder (or 4 medium cloves, minced)
- ¼ cup chopped, fresh parsley (optional)
- Pour the vegetable broth into a medium to large pot (with a lid) and add the dry rice.
- Cover and bring to a boil. Immediately reduce heat to simmer and continue cooking for 25 minutes.
- At the 25 minute mark, add the lentils, onions, lemon juice, lemon zest and garlic powder to the pot.
- Replace lid on pot, bring to a boil, and reduce to a simmer again immediately.
- Cook for another 15 minutes, or until the rice and lentils are fully cooked.
- If something isn’t completely cooked, add another 1/2 cup of stock and cook at a simmer until the liquid has cooked out.
- Stir in fresh parsley if using and serve.