Go Back

Easy Mediterranean Lentils and Rice

A healthy and flavorful dish combining lentils and rice, perfect for meal prep and suitable for various dietary preferences.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans cans lentils (15 oz / 400 g each can — drained and rinsed)
  • 1.5 cups cooked basmati rice (or ½ cup / 100 g uncooked rice) If using uncooked rice, cook in water or broth.
  • 2 tablespoons extra virgin olive oil
  • 2 onions (thinly sliced)
  • 1 tablespoon honey Can substitute with sugar or maple syrup.
  • 2 cloves garlic (grated)
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • 0.5 teaspoon cumin
  • 0.5 teaspoon cinnamon
  • 0.5 teaspoon turmeric powder
  • 0.25 teaspoon red pepper flakes Adjust to taste.
  • 0.75 teaspoon salt (or to taste + black pepper)
  • 2 tablespoons flat-leaf parsley (or cilantro) Chopped.
  • 1 large lemon For serving, optional Greek yogurt.

Method
 

Cook Onions
  1. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat.
  2. Add the sliced onions and a pinch of salt, followed by 1 tablespoon honey.
  3. Cook for about 10 to 13 minutes, stirring occasionally, until the onions are soft and have started to caramelize. Add ½ cup of water halfway through to keep them from burning.
Toast Spices
  1. Stir in 2 cloves of grated garlic, 1 teaspoon paprika, 1 teaspoon coriander, ½ teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon turmeric powder, and ¼ teaspoon red pepper flakes.
  2. Toast the spices for about a minute, until fragrant.
Add Lentils and Rice
  1. Add the drained lentils, cooked basmati rice, 2 tablespoons of chopped flat-leaf parsley, ¾ teaspoon salt, and black pepper.
  2. Stir well and cook for 3 to 5 minutes, until everything is heated through.
Serve
  1. Finish with a squeeze of lemon juice, more chopped parsley, and a spoonful of Greek yogurt.
  2. This dish is delicious on its own or served with grilled chicken, lamb skewers, or tagine.

Notes

This recipe keeps well for meal prep. Store leftovers in an airtight container for up to five days or freeze for longer storage.