Hearty Lentil Rice Bowl with Candied Pecans, Cranberries & Zesty Tahini-Miso Dressing: A Protein-Packed Vegetarian Delight

Prepare to be captivated by this hearty lentil rice bowl, beautifully adorned with fresh spinach, sweet dried cranberries, and crunchy candied pecans, all brought together with an irresistibly flavorful tahini-miso dressing. This isn’t just a meal; it’s a vibrant, protein-packed experience designed to satisfy your cravings and nourish your body. Whether you’re a devoted vegetarian or simply looking for a wholesome, delicious dish, this lentil and rice bowl promises to become a staple in your kitchen. It’s a perfect blend of textures and tastes, where earthy lentils meet fluffy brown rice, complemented by the zing of the dressing and the delightful crunch of the toppings. (Skip straight to the full recipe below.)

My recent culinary adventures have been deeply rooted in a newfound appreciation for lentils. And who can blame me? The sheer versatility and nutritional power of these humble legumes are truly inspiring. Over the past few weeks, my kitchen has transformed into a vibrant testing ground, where I’ve been experimenting with various types of lentils unearthed from my pantry shelves, eager to craft innovative and exciting new recipes.

I literally brought them up from the basement, into the light, ready to be transformed.

We’ve indulged in comforting lentil soup, savory lentil frittatas, and even a unique lentil pudding (still perfecting that one!), not to mention delightful lentil crepes and refreshing lentil salads. However, amidst all these wonderful creations, one particular dish has stolen my heart and claimed its spot as my absolute favorite. While it’s true a mother isn’t supposed to show favoritism, I simply can’t help myself – this Lentil Rice Bowl has truly swept me off my feet with its incredible flavors and satisfying textures.

Beyond the undeniable deliciousness, lentils offer an array of amazing health benefits. They are a fantastic source of plant-based protein, dietary fiber, and essential minerals, making them an incredible addition to any diet. I particularly love their rich, earthy taste, which transports me back to simpler times, to vast fields and the great outdoors. These tiny, nutrient-dense nuggets represent natural food in its purest, most wholesome form, offering sustained energy and helping to keep you full and satisfied throughout the day.

This vibrant lentil and brown rice bowl is truly bursting with an explosion of flavors, brilliant colors, and wholesome natural goodness. The strategic combination of lentils and brown rice isn’t just about taste; it also creates a powerhouse vegetarian protein dish, providing all the essential amino acids your body needs. This makes it an ideal choice for those seeking a complete and balanced plant-based meal.

In today’s culinary landscape, it seems every reputable restaurant and bistro features some variation of a rice bowl on its menu. Typically, these consist of a generous mound of fluffy rice, crowned with a diverse array of toppings—from crisp vegetables, succulent meats, and flavorful stir-fries to crunchy, salad-like components. Rice bowls are incredibly versatile; they can be substantial enough to serve as a complete main meal or light enough for a refreshing lunch. They can be enjoyed warm, making them a comforting entrée, or served cold as an invigorating salad. My personal preference is when the warm lentil-rice mixture harmoniously mingles with the cool, crisp greens, the delightful crunch of the candied nuts, and the satisfying chewiness of the cranberries. It truly offers the “whole meal deal” in one convenient bowl. One of the greatest beauties of this particular Lentil Rice Bowl is its portability. You can easily pack all the ingredients separately, take them to work for a wholesome desk lunch, or even bring them along on a picnic, serving it perfectly at room temperature when you’re ready to enjoy.

And let’s not forget the star player that ties everything together – the dressing. A generous drizzle over the bowl unleashes an explosion of zingy, umami-rich taste that instantly elevates the entire dish, catapulting it into the realm of the truly fantastic! This dressing isn’t just an accompaniment; it’s the secret weapon that transforms simple ingredients into an extraordinary culinary experience.

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Kitchen Frau Notes: I often find myself wanting more of that incredible tahini-miso dressing, so I highly recommend making a double batch! It keeps wonderfully in the fridge for up to a week, thickening slightly, and becomes a fantastic, versatile condiment. Drizzle it over other salads, warm boiled potatoes, grilled vegetables, or even use it as a flavorful spread for burgers and sandwiches. Its unique blend of savory and tangy notes makes it surprisingly adaptable.

One of the brilliant aspects of this recipe is the synchronized cooking time for brown rice and lentils. Both typically require about the same amount of time to become tender, making it perfectly efficient to cook them together in a single pot. This not only saves time and effort but also allows their flavors to meld beautifully. If you were to opt for white rice, which cooks much faster, you would need to prepare the rice and lentils separately before combining them for the bowl. However, brown rice is undoubtedly the superior choice here; it’s not only a much healthier option, rich in fiber and nutrients, but also boasts a more robust, nutty flavor that stands up magnificently to the earthy notes of the lentils and the vibrant zing of the dressing. Its chewy texture also adds another dimension to the bowl.

A quick note on miso paste: This remarkable ingredient is a fermented paste made from soybeans, often with rice or barley. It’s renowned for being a powerhouse of beneficial probiotics, essential vitamins, and vital minerals, contributing significantly to gut health. Miso paste has a distinctively salty, savory (umami) flavor. For this recipe, you can use either the darker or lighter varieties of miso. The lighter miso, such as white or yellow, tends to have a milder, sweeter flavor profile, while darker red miso offers a more intense, robust, and salty taste. It’s important to be mindful if you follow a gluten-free diet: ensure you choose a miso paste that is specifically made without barley. Miso paste is readily available in most health food stores and Asian grocery stores and, once opened, lasts an impressively long time (practically forever!) in your refrigerator. If you find yourself without miso paste, a good quality soy sauce or tamari (for gluten-free) can serve as a reasonable substitute, though it will impart a slightly different flavor profile.

Lentil Rice Bowl with Candied Pecans, Cranberries, and Knock-Your-Socks-Off Tahini-Miso Dressing

This recipe yields 4 generous servings of a truly satisfying and flavorful meal. The combination of textures and tastes ensures a delightful culinary experience every time.

Ingredients:

• ¾ cup brown rice (uncooked)
• ¾ cup brown or green lentils (dry, rinsed)
• 1 bay leaf
• 3¾ cups water
• 1 cup pecan halves
• 2 tablespoons maple syrup (pure, Grade A or B)
• ½ teaspoon curry powder (mild or medium, to taste)
• 1 cup dried cranberries
• 4 large handfuls washed and dried baby spinach leaves (approximately 4-6 oz)

For the Knock-Your-Socks-Off Tahini-Miso Dressing:

• 2 tablespoons olive oil (extra virgin preferred)
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey (or maple syrup for a vegan option)
• ¼ cup water (filtered)
• 1 small clove garlic, or half of a regular-sized clove (minced or pressed)
• 2 tablespoons tahini (sesame seed paste, well stirred)
• 1½ tablespoons miso paste (light or dark, see notes above for gluten-free)
• ½ teaspoon sriracha sauce (or a generous pinch of cayenne pepper for heat, adjust to preference)

Instructions:

1. Cook the Lentils and Rice: Combine the rinsed lentils, brown rice, bay leaf, and water in a large, heavy-bottomed saucepan. Bring the mixture to a full boil over medium-high heat. Once boiling, give it a good stir, then immediately reduce the heat to its lowest setting, cover the pot tightly, and let it simmer undisturbed for approximately 45 minutes. The goal is for the lentils and rice to be tender but not mushy, and all the water should have been absorbed, leaving you with dry, fluffy grains. Once cooked, remove the bay leaf and gently fluff with a fork.

2. Prepare the Candied Pecans: While the lentils and rice are simmering, preheat your oven to 350ºF (175ºC). Arrange the pecan halves in a small, shallow baking pan or on a baking sheet lined with parchment paper. Drizzle the maple syrup evenly over the pecans, then sprinkle them generously with the curry powder. Using a fork, gently toss the pecans until each nut is thoroughly coated. Spread them out into a single, even layer to ensure even baking. Bake in the preheated oven for about 15 minutes, or until the maple syrup is visibly bubbling and has slightly reduced and caramelized around the nuts. Keep a close eye on them to prevent burning.

3. Cool the Pecans: Carefully scrape the hot candied nuts onto a fresh piece of parchment paper laid out on your counter. Using a wooden spoon or spatula, quickly spread them apart to separate any clumps. This step is crucial for preventing them from sticking together as they cool and harden. Allow them to cool completely; they will become wonderfully crisp once cooled.

4. Meanwhile, Prepare the Tahini-Miso Dressing: This vibrant dressing comes together effortlessly. Combine all the dressing ingredients – olive oil, apple cider vinegar, honey, water, garlic, tahini, miso paste, and sriracha sauce – into a blender. Blend on high until the mixture is completely smooth and creamy. If you don’t have a blender, you can crush the garlic in a garlic press and then whisk all the ingredients vigorously in a small bowl until well combined and smooth. The key is to ensure the tahini and miso are fully incorporated for that silky texture.

5. Serve the Dressing: Pour the prepared dressing into a small spouted cup or pitcher. This makes it easy to drizzle over your bowls and allows guests to add more to their liking.

6. Assemble the Bowls: Once the lentils and rice are cooked and the candied pecans are cooled, gather 4 large soup bowls (or wide, shallow serving bowls that mimic a popcorn bowl style). Divide the warm lentil and brown rice mixture evenly among the bowls; you should have approximately 1¼ cups in each. Now for the fun part – arranging your bowls!

You have creative freedom to arrange your bowls however you prefer, making each one a personalized masterpiece:

• Method 1 (Segmented): Arrange the warm lentil and rice mixture neatly on one side of the bowl. On the other side, place a generous handful of fresh baby spinach leaves. Then, sprinkle about ¼ cup of the crisp candied pecans and ¼ cup of the chewy dried cranberries over both sections.
• Method 2 (Layered Base): Place the warm lentil and rice mixture at the bottom of the bowl, forming a comforting base. Cover this base with a generous layer of baby spinach leaves. Finally, sprinkle the candied pecans and dried cranberries over the spinach.
• Method 3 (Greens First): Start by placing the fresh spinach leaves at the bottom of the bowl. Spoon the warm lentil and rice mixture on top of the spinach. Finish by sprinkling with the candied pecans and dried cranberries.

Ultimately, choose the arrangement that tickles your pickle and appeals most to your aesthetic!

7. Drizzle and Serve: Just before serving, drizzle each prepared bowl with a desired amount of the “Knock-Your-Socks-Off” Tahini-Miso Dressing. Remember to pass the remaining dressing around the table, allowing diners to add more to their individual taste preferences. This ensures everyone gets to enjoy the perfect balance of flavors.

This delightful recipe serves 4 generously, making it ideal for a family meal or a satisfying gathering with friends.

My dear friend Wendy and I recently savored these bowls for lunch, and the experience was nothing short of divine. There were certainly more than a few “mmm-mmm-mmm’s” and soft moans of pure food-loving ecstasy emanating from us as we ate, a true testament to the bowl’s deliciousness and comforting appeal. It’s a meal that not only fills you up but also warms your soul.

Guten Appetit!

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You might also like these other flavorful recipes:

Garlic Lentil Soup

Golden Vanilla Rice Pilaf

Wild Rice and Mushrooms

Bacon, Egg and Spinach Salad with Mustard Miso Vinaigrette

Apple Cider Vinaigrette