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Easy Mediterranean Lentils and Rice Recipe

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★★★★★

4.7 from 137 reviews

This Easy Mediterranean Lentils and Rice is a quick and hearty one-pot meal packed with protein and warm Mediterranean spices. Using canned lentils and pantry staples, it offers a flavorful, budget-friendly, and plant-based dinner option that’s ready in just 30 minutes. Perfect for a nutritious weeknight meal that’s both comforting and wholesome.

Ingredients

Scale

Legumes and Grains

  • 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 in water or broth)

Vegetables

  • 2 onions, thinly sliced
  • ½ cup water
  • 2 cloves garlic, grated

Oils and Sweeteners

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey (or substitute sugar or maple syrup)

Spices

  • 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, to taste

Herbs and Garnishes

  • 2 tablespoons flat-leaf parsley or cilantro, chopped
  • 1 large lemon, for serving
  • Optional: Greek yogurt for serving

Instructions

  1. Cook Onions: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced onions along with a pinch of salt and 1 tablespoon of honey. Cook the onions for about 10 to 13 minutes, stirring occasionally until they become soft and start to caramelize. Add ½ cup water halfway through the cooking to prevent the onions from burning and to keep them moist.
  2. Toast Spices: Stir in the grated garlic, paprika, coriander, cumin, cinnamon, turmeric powder, and red pepper flakes. Toast the mixture in the pan for about one minute, stirring constantly, until the spices are fragrant and fully combined with the onions.
  3. Add Lentils and Rice: Incorporate the drained and rinsed lentils, cooked basmati rice, chopped parsley, salt, and black pepper into the skillet. Stir everything together well and cook for an additional 3 to 5 minutes until the dish is heated through and flavors meld.
  4. Serve: Finish the dish by squeezing fresh lemon juice over the top and sprinkling extra chopped parsley. Optionally, serve with a spoonful of Greek yogurt for creaminess. This dish is great enjoyed on its own or paired with grilled chicken, lamb skewers, or a tagine.

Notes

  • Substitutions: Use French or black lentils for more bite; swap basmati rice for brown rice, jasmine rice, or quinoa; replace onions with red, yellow onions, or shallots; substitute honey with maple syrup or sugar for a vegan version; garlic powder can replace fresh garlic; use avocado or light olive oil instead of extra virgin olive oil; experiment with za’atar, allspice, or smoked paprika for different spice profiles; fresh herbs like mint, dill, or basil can be swapped with parsley or cilantro; lemon juice can be replaced with lime juice or a splash of apple cider vinegar.
  • Tips: Use canned lentils for convenience and faster cooking; slow caramelization of onions brings out natural sweetness; a quick toast of spices enhances flavor; add a splash of water or vegetable broth if the mixture is too dry; topping with Greek yogurt or Skyr adds creaminess and extra protein; personalize by adding spinach, roasted vegetables, or olives; this recipe stores well for up to 3 days and reheats beautifully.

Keywords: Mediterranean lentils and rice, easy lentil recipe, one pot meal, vegetarian Mediterranean dinner, healthy lentils and rice, quick plant-based dinner, canned lentil recipe

Find it online: https://reemcook.com/easy-mediterranean-lentils-and-rice-recipe/