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Red Lentil Lemon Rice
A complete, plant-based meal or a delicious side dish to nearly any main course.
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
8
servings (approximate)
Calories:
143
kcal
Ingredients
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)
US Customary
-
Metric
Instructions
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.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
0.5
cup
|
Calories:
143
kcal
|
Carbohydrates:
29
g
|
Protein:
5
g
|
Sodium:
475
mg
|
Potassium:
206
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
410
IU
|
Vitamin C:
7.5
mg
|
Calcium:
20
mg
|
Iron:
1.4
mg