Ingredients

2 cans lentils (15 oz / 400 g each), drained and rinsed

1½ cups cooked basmati rice (or ½ cup / 100 g uncooked rice to be cooked)

2 tablespoons extra virgin olive oil

2 onions, thinly sliced

½ cup water

1 tablespoon honey (substitute 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)

¾ teaspoon salt (or to taste) + black pepper

2 tablespoons flat-leaf parsley or cilantro, chopped

1 large lemon, for serving

Optional: Greek yogurt, for serving

Instructions

Step 1: 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 honey. Cook for about 10 to 13 minutes, stirring occasionally, until the onions are soft and start to caramelize. Add ½ cup of water halfway through cooking to prevent burning.

Step 2: Stir in the grated garlic, paprika, coriander, cumin, cinnamon, turmeric powder, and red pepper flakes. Toast the spices for about one minute until fragrant.

Step 3: Add the drained and rinsed lentils, cooked basmati rice, chopped parsley, salt, and black pepper. Stir well and cook for 3 to 5 minutes until everything is heated through.

Step 4: Finish with a squeeze of lemon juice and extra chopped parsley. Serve with a spoonful of Greek yogurt if desired. This dish pairs well with grilled chicken, lamb skewers, or tagines but is delicious on its own.

Tips & Variations

Use canned lentils for a quick meal; cook French or black lentils for more texture.

Swap basmati rice for brown rice, jasmine rice, or quinoa for added nutrients.

Try red or yellow onions or shallots for a different flavor profile.

Replace honey with maple syrup or sugar to keep the recipe vegan.

Toast spices briefly to unlock their full aroma and flavor.

Add a splash of water or vegetable broth if the dish feels dry while cooking.

Mix in spinach, roasted vegetables, or olives for extra color and nutrition.

Top with Greek yogurt or Skyr for creaminess and added protein.

FAQs

Can I use dried lentils instead of canned?

Yes, but you’ll need to cook dried lentils separately until tender before adding them. Canned lentils are quicker and already cooked, making this recipe faster to prepare.