Lemon Rice with Lentils and Leeks
A light, zesty, and nourishing one-pot dish made with tender leeks, garlic, hearty lentils, and fragrant dill. Finished with fresh lemon juice and a drizzle of olive oil, this vegan and gluten-free rice dish is perfect as a main or side.
Ingredients
- 1 leek trimmed and chopped (white and light green parts)
- 4 cloves garlic chopped
- 2 tbsp olive oil plus a drizzle for serving
- ½ tsp salt
- 1 cup white rice
- ⅓ tsp black pepper
- 1 cup brown or green lentils cooked or canned
- 2 cups water
- juice of 1 lemon
- ½ cup fresh dill chopped
Instructions
- In a medium saucepan, heat olive oil over medium heat. Add chopped leek and garlic with a pinch of salt. Cook for 5–7 minutes until soft.
- Stir in rice and black pepper. Toast for 1–2 minutes. Add cooked lentils and stir to combine.
- Add water or broth. Bring to a boil, reduce heat, cover, and simmer for 15–20 minutes until the water is absorbed and rice is tender.
- Remove from heat. Fluff with a fork, then stir in lemon juice and chopped dill.
- Drizzle with olive oil before serving. Enjoy warm or at room temperature.