Lentils and Wild Rice Recipe: Nutty Depth in Every Earthy Bite

This dish brings together earthy lentils and wild rice for a hearty, plant-based side that’s as nutritious as it is flavorful.

The combination of chewy wild rice and tender lentils creates a satisfying texture, while a simple vegetable broth enhances their natural flavors without overpowering them.

What results is a nutty, savory dish that pairs beautifully with roasted vegetables or grilled proteins.

It’s an easy way to add depth and substance to any meal, with minimal effort and maximum reward.

Ingredients for Lentils and Wild Rice

Earthy lentils and wild rice combine with aromatic vegetables for a nutty, hearty plant-based dish.

The wild rice and lentils are non-negotiable for texture. Lundberg Farms produces excellent wild rice, and Bob’s Red Mill green lentils hold their shape perfectly. For the vegetable broth, Imagine Foods or Pacific Foods offer consistent quality. The aromatic base—onion, carrot, celery—should be finely diced (this is called a mirepoix) for even cooking and flavor distribution throughout the dish.

No wild rice? Brown rice or farro can substitute, though the nutty depth won’t be identical. Out of fresh parsley? Fresh cilantro or chives work well as garnish alternatives. For the broth, water with a vegetable bouillon cube (like Knorr) can work in a pinch, but expect less complexity. The celery can be omitted entirely if unavailable, though it adds a subtle earthiness.

Store dried lentils and wild rice in airtight containers in a cool, dark pantry for up to 1 year. Once cooked, this dish keeps beautifully in the refrigerator for 4-5 days or can be frozen for up to 3 months. The flavors actually deepen after a day in the fridge.

Step-by-Step Instructions for Lentils and Wild Rice

Master this technique for perfectly cooked grains and legumes with layered flavors in every bite.

Step 1: Sauté the Aromatic Base

Heat the 2 tbsp extra-virgin olive oil in a large pot over medium heat. Add the finely diced yellow onion, diced carrots, and diced celery stalks and cook for 5-6 minutes until the vegetables soften and the onion becomes translucent.

This soffritto builds the flavor foundation. Stir occasionally to prevent browning. Add the minced garlic cloves and cook for an additional 30 seconds until fragrant—don’t let it brown or it will turn bitter.

Step 2: Toast the Grains and Seasonings

Stir in the 1 cup wild rice and 1 cup green lentils to coat them in the oil and vegetables. Toast for 2-3 minutes until the wild rice is slightly nutty and the lentils are glossy.

Add the 1 tsp dried thyme, 1 whole bay leaf, 1 tsp sea salt, and 0.5 tsp freshly ground black pepper. The thyme should release its aroma as it warms in the pot. This step enhances the earthy notes of both the rice and lentils.

Step 3: Simmer Until Tender

Pour in the 4 cups vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 40-45 minutes. The wild rice should be tender with a slight bite and the lentils soft but still holding their shape.

Check occasionally to ensure the liquid hasn’t evaporated too quickly. If the mixture becomes dry before the grains are cooked, add ½ cup of hot water and continue simmering. The broth should be mostly absorbed when done.

Step 4: Rest and Finish

Remove the pot from heat and let it sit covered for 10 minutes. This resting period allows the wild rice and lentils to steam in their own moisture, ensuring even tenderness.

Discard the bay leaf and fluff the mixture gently with a fork. Stir in the 0.25 cup chopped fresh parsley for a bright, herbal finish. The parsley should be vibrant green and fragrant, adding a fresh contrast to the earthy grains.

Essential Equipment for lentils and wild rice

Quality Pot Choice

I always use my 5-quart enameled cast iron Dutch oven from Le Creuset for this dish. The heavy base prevents scorching, and the tight-fitting lid traps steam perfectly. A stainless steel heavy-bottomed pot works nearly as well if you’re on a budget.

Sharp Prep Knife

Invest in an 8-inch chef’s knife—I swear by my Wüsthof Classic for dicing all the vegetables. A sharp blade makes quick work of the onion, carrots, and celery, and the uniform pieces cook more evenly together.

Wooden Spoon Essential

A good wooden spoon won’t scratch your pot and is perfect for stirring the grains as they toast. I keep mine from OXO within reach at all times. It’s especially useful for scraping up any browned bits from the bottom.

Accurate Measuring

For precise ratios, use nested dry measuring cups for the wild rice and lentils. I prefer Pyrex glass measuring cups for the broth—they’re durable and the measurement lines are easy to read. Accurate measuring prevents mushy results.

Fine Mesh Strainer

Rinsing the wild rice and lentils before cooking removes excess starch and debris. A fine mesh strainer from Cuisinox catches even the smallest grains without letting them slip through. This small step makes a noticeable difference in texture. 💡

Instant-Read Thermometer

While not mandatory, I sometimes check my simmering temperature with a ThermoWorks ThermaPen. Maintaining 190-200°F ensures gentle cooking. It’s particularly helpful if you’re unsure about your stove’s heat distribution.

Frequently Asked Questions