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Lunch recipe · from the recipe book

Lemony Tomato Rice with Lentils and Dill

Tangy tomato-simmered rice studded with tender brown lentils, finished bright with lemon, dill and parsley and a salty crumble of feta.

Lemony Tomato Rice with Lentils and Dill

Ingredients

  • ¾ cup150 gBrown or green lentils, dryrinsed
  • 1¼ cups220 gLong-grain white rice, dryrinsed
  • 2 tbsp27 gOlive oil
  • 1½ medium150 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 14 oz400 gDiced tomatoes, canned
  • 2½ cups550 gVegetable broth
  • 2 tsp2 gDried oregano
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 3 cups loosely packed90 gBaby spinach
  • 1 lemon, juiced45 gLemon juice
  • 2 tsp4 gLemon zest
  • 1 cup sprigs10 gFresh dillchopped
  • ⅓ cup chopped20 gFresh parsleychopped
  • ⅓ cup crumbled60 gFeta cheesecrumbled

Steps

  1. Rinse the lentils and the rice in separate sieves, and chop the onion, garlic, dill and parsley before you start cooking.
  2. Put the lentils in a Dutch oven with enough plain tap water to cover by 2 inches, bring to a boil, then simmer 12 minutes until just starting to soften; drain and set aside. Wipe out the pot.
  3. Heat the olive oil in the Dutch oven over medium heat. Add the onion and cook 6 minutes until soft and golden.
  4. Stir in the garlic, tomato paste, oregano and paprika and cook 1 minute until the paste darkens.
  5. Add the rice and stir 1 minute to coat the grains.
  6. Pour in the canned tomatoes and vegetable broth, then add the parboiled lentils, salt and black pepper. Bring to a boil.
  7. Cover, lower the heat to low and simmer 18 minutes, until the rice and lentils are tender and the liquid is absorbed.
  8. Take the pot off the heat, scatter the spinach on top, cover and let stand 5 minutes to wilt.
  9. Stir in the lemon juice, lemon zest, half the dill and half the parsley, fluffing the rice with a fork.
  10. Spoon into bowls and top with the feta, the remaining half of the dill and the remaining half of the parsley.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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