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4.87 from 22 votes

Rice and Lentils

Here's how to make brown rice and lentils sing. In this savory recipe, which you can serve warm or at room temperature, we cook the ingredients "smarter, not harder" and then toss them with fresh veggies, herbs, and a light and satisfying dressing.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Grains
Cuisine: American
Keyword: rice and lentils
Servings: 8
Calories: 343kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 1 cup brown basmati rice
  • 2 tablespoons soy sauce divided
  • 1 tablespoon butter optional
  • ¾ cup French green lentils lentilles du Puy, rinsed and picked over for stones
  • 1 dried bay leaf
  • 2 teaspoons Herbes de Provence
  • ½ teaspoon fine sea salt
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons champagne vinegar
  • Freshly ground black pepper
  • 1 medium shallot finely chopped
  • 2 cups cherry tomatoes halved
  • 1 red bell pepper diced (optional)
  • ½ cup minced fresh parsley leaves

Instructions

  • To cook the rice, combine it in a medium pot with 2 cups water, 1 tablespoon of the soy sauce, and the butter.
  • Bring to a boil, then cover, lower the heat so that you see just a bit of steam escaping, and cook for 40 minutes (or according to the time on the package) without lifting the lid.
  • Meanwhile, to cook the lentils, place them in a smallish pot with the bay leaf, Herbes de Provence, and the salt. Cover with about two inches of water, bring to a boil and then simmer for 20 minutes, or until tender.
  • Drain the lentils and remove the bay leaf.
  • While the rice and lentils cook, whisk together the olive oil, the vinegar, the remaining tablespoon of soy sauce, and a few generous twists of black pepper in a large bowl.
  • Add the cooked rice and lentils, shallot, tomatoes, bell pepper, and parsley to the bowl and stir gently to let the dressing infuse it all with savory goodness.
  • Serve warm or at room temperature.

Notes

  1. You can get creative with the vegetables and herbs if you like. Swap in red onion for the shallot, add any diced raw or cooked vegetables that you like, and go nuts with chives, cilantro, or other soft herbs. You won't need to change anything else.
  2. This recipe is equally great served warm, at room temperature, or even straight out of the fridge.
  3. You can make this dish in advance if you like. Consider tossing in the herbs and any delicate veggies right before serving.
  4. For a dairy-free, vegan version of this dish, swap in olive oil for the butter. For a gluten-free version, just be sure to use a GF soy sauce.
  5. Store leftovers tightly sealed in the fridge for up to a week.

Nutrition

Calories: 343kcal | Carbohydrates: 52.7g | Protein: 12.2g | Fat: 9.9g | Fiber: 5.7g