Lemon and Dill Lentils


1 tsp olive oil

1 onion, chopped

2 carrots, chopped

2 cloves of garlic, minced

4 c veggie broth

1 c uncooked lentils

1 c cooked brown rice

3 Tbs lemon juice

1/2 tsp cumin

1/2 c Greek yogurt

1/4 c dill, chopped


1. Heat oil (if you are using it… I use a non-stick pan, so I often don’t use oil). Add onion, carrot, and garlic; sauté 10 minutes or until tender.

2. Add broth, 1 c of water, lentils and cumin. Bring to a boil; reduce heat and simmer, uncovered for 30 minutes. After burning it a couple times I figured out I needed to stir it occasionally.

3. Stir in rice and cook 10 minutes more. Add lemon juice and dill. Season with salt and pepper if you desire.

4. Serve with a plop of Greek yogurt or vegan cheese crumbles.

1 thought on “Lemon and Dill Lentils”

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