Easy Mediterranean Lentils and Rice Recipe
A wholesome and flavorful Mediterranean dish combining tender lentils, fragrant basmati rice, and caramelized onions infused with warm spices. This easy-to-make meal is perfect for a quick, nutritious dinner and pairs wonderfully with grilled meats or enjoyed on its own with a dollop of Greek yogurt and a squeeze of fresh lemon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Lentils and Rice
- 2 cans lentils (15 oz / 400 g each can — drained and rinsed)
- 1½ cups cooked basmati rice (or ½ cup / 100 g uncooked rice to be cooked in water or broth)
- 2 tablespoons flat-leaf parsley (chopped)
- ¾ teaspoon salt (or to taste)
- Black pepper (to taste)
Cooking Base and Spices
- 2 tablespoons extra virgin olive oil
- 2 onions (thinly sliced)
- ½ cup water
- 1 tablespoon honey (or substitute with sugar or maple syrup)
- 2 cloves garlic (grated)
- 1 teaspoon paprika
- 1 teaspoon coriander
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon turmeric powder
- ¼ teaspoon red pepper flakes (adjust to taste)
To Serve
- 1 large lemon (for squeezing over)
- Optional: Greek yogurt
Instructions
- Cook Onions: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced onions, a pinch of salt, and 1 tablespoon of honey. Cook for 10 to 13 minutes, stirring occasionally until the onions soften and begin to caramelize. Halfway through, add ½ cup of water to prevent the onions from sticking or burning.
- Toast Spices: Stir in the grated garlic along with paprika, coriander, cumin, cinnamon, turmeric powder, and red pepper flakes. Toast the mixture for about one minute until the spices become fragrant, stirring constantly to avoid burning.
- Add Lentils and Rice: Add the drained and rinsed lentils, cooked basmati rice, chopped parsley, salt, and black pepper to the skillet. Mix thoroughly and cook for an additional 3 to 5 minutes, allowing the flavors to meld and the dish to heat through evenly.
- Serve: Transfer the lentils and rice to serving dishes. Finish with a generous squeeze of fresh lemon juice, extra chopped parsley for garnish, and an optional spoonful of Greek yogurt. This dish is satisfying on its own or delicious when served alongside grilled chicken, lamb skewers, or a hearty tagine.
Notes
- For a vegan variation, substitute honey with maple syrup and omit Greek yogurt or use a dairy-free alternative.
- You can cook the rice fresh by using ½ cup uncooked basmati rice and cooking it in water or broth before combining.
- Adjust the amount of red pepper flakes according to your desired spice level.
- Use fresh parsley or cilantro interchangeably depending on preference.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
