Description
This Easy Mediterranean Lentils and Rice recipe combines perfectly cooked basmati rice with hearty lentils and a fragrant blend of Mediterranean spices. Caramelized onions add a rich sweetness, balanced by fresh parsley and a squeeze of lemon. Ready in just 30 minutes, this flavorful and nutritious dish is perfect for a comforting vegetarian meal that pairs beautifully with grilled meats or can be enjoyed on its own.
Ingredients
Main Ingredients
- 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 extra virgin olive oil
- 2 onions, thinly sliced
- ½ cup water
- 1 tablespoon honey (or 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 (to taste)
- 2 tablespoons flat-leaf parsley (or cilantro), chopped
- 1 large lemon (for serving)
- Optional: Greek yogurt (for serving)
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 honey. Cook for about 10 to 13 minutes, stirring occasionally until the onions become soft and begin to caramelize. Add ½ cup water halfway through to prevent burning and to help soften the onions.
- Toast Spices: Add the grated garlic and all the spices—paprika, coriander, cumin, cinnamon, turmeric powder, and red pepper flakes—to the onions. Stir constantly and toast for about one minute until the spices release their aroma and become fragrant.
- Add Lentils and Rice: Stir in the drained and rinsed lentils, cooked basmati rice, chopped flat-leaf parsley, salt, and black pepper. Mix thoroughly to combine all ingredients evenly. Cook the mixture for 3 to 5 minutes until heated through, allowing the flavors to meld.
- Serve: Remove from heat and finish by squeezing fresh lemon juice over the dish and sprinkling additional chopped parsley for brightness. Serve with a spoonful of Greek yogurt if desired. This dish is delicious on its own or served alongside grilled chicken, lamb skewers, or a tagine.
Notes
- Use cooked rice leftover from previous meals or freshly cook basmati rice to save time.
- You can substitute canned lentils with freshly cooked lentils; adjust cooking time accordingly.
- Adjust red pepper flakes to control the heat level.
- For a vegan version, substitute honey with maple syrup and omit Greek yogurt or use a plant-based alternative.
- This dish stores well and can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
