Herbed Lentil & Roasted Tomato Pilaf with Lemon-Garlic Yogurt Sauce
This hearty vegetarian one-pot pilaf features protein-packed lentils slow-cooked with aromatic herbs, rice, and sweet roasted tomatoes, topped with a creamy lemon-garlic yogurt sauce. Perfect for meal prep or a comforting family dinner, it's both nutritious and satisfying.
- 1 cup dry brown or green lentils
- 0.75 cup long grain rice
- 3 cups vegetable broth
- 2 cups cherry tomatoes, halved
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 0.5 tsp ground cumin
- 1 tsp salt
- 0.25 tsp black pepper
- 1 cup plain Greek yogurt
- 2 tbsp lemon juice
- 0.25 cup fresh parsley, chopped
- 1 tsp lemon zest
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Instructions
Add lentils, rice, vegetable broth, onion, garlic, olive oil, thyme, oregano, cumin, salt, and black pepper to the slow cooker. Stir to combine.
⏱️ 2 minutesScatter cherry tomatoes evenly over the top. Cover and cook on low for 4.5 hours, or until lentils and rice are tender and most liquid is absorbed.
⏱️ 270 minutesWhile the pilaf finishes cooking, make the sauce: In a small bowl, whisk together Greek yogurt, lemon juice, lemon zest, 1 clove minced garlic, and half the chopped parsley. Refrigerate until ready to serve.
⏱️ 5 minutesFluff the pilaf gently with a fork. Taste and adjust seasoning if needed. Serve warm with a generous dollop of lemon-garlic yogurt sauce and a sprinkle of remaining parsley.
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Nutrition Information
Per serving. Values are approximate and may vary.
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