I love this recipe because it is quick, affordable, and packed with comforting Mediterranean flavors. The combination of warm spices, sweet caramelized onions, and lemon creates a balanced and delicious dish.
I also like that it works as both a main meal and a side dish. I can enjoy it on its own or pair it with grilled meats, vegetables, or yogurt for an even more filling dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cans lentils, drained and rinsed 1½ cups cooked basmati rice 2 tablespoons extra virgin olive oil 2 onions, thinly sliced ½ cup water 1 tablespoon honey 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 ¾ teaspoon salt Black pepper, to taste 2 tablespoons flat-leaf parsley or cilantro 1 large lemon, for serving Optional Greek yogurt, for serving
Directions
First, I heat the olive oil in a large skillet over medium heat. I add the sliced onions with a pinch of salt and the honey. I cook them for about 10 to 13 minutes, stirring occasionally, until they become soft and lightly caramelized.
Halfway through cooking, I pour in the water to keep the onions from burning and help them soften even more.
Next, I stir in the garlic, paprika, coriander, cumin, cinnamon, turmeric, and red pepper flakes. I toast the spices for about 1 minute until fragrant.
Then, I add the drained lentils, cooked basmati rice, chopped parsley, salt, and black pepper. I mix everything well and cook for another 3 to 5 minutes until heated through.
Finally, I finish the dish with a squeeze of fresh lemon juice, extra parsley, and a spoonful of Greek yogurt if I want a creamy touch.
I like adding chopped spinach, kale, or roasted vegetables for extra color and nutrition. Sometimes I mix in toasted pine nuts or almonds for crunch.
For extra protein, I can serve it with grilled chicken, lamb skewers, shrimp, or baked tofu. I also like swapping basmati rice with brown rice, quinoa, or couscous depending on what I have available.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm the lentils and rice in a skillet over medium heat with a splash of water or broth to keep everything moist. I can also microwave it in short intervals, stirring occasionally.
FAQs
Can I use dried lentils instead of canned lentils?
Yes, I can cook dried lentils ahead of time and use about 3 cups of cooked lentils in place of the canned version.
What type of rice works best?
I like basmati rice because it stays fluffy and pairs well with the Mediterranean spices, but jasmine rice or brown rice also work well.
Is this recipe vegetarian?
Yes, this recipe is vegetarian. I can also make it vegan by replacing the honey with maple syrup and skipping the Greek yogurt.
Can I make this dish ahead of time?
Yes, I can prepare it ahead and store it in the refrigerator. The flavors become even better after resting for a few hours.
What can I serve with Mediterranean lentils and rice?
I like serving it with grilled chicken, lamb, roasted vegetables, salad, warm pita bread, or a side of yogurt sauce.
Conclusion
Easy Mediterranean Lentils and Rice is one of my favorite simple comfort meals because it is flavorful, nourishing, and easy to prepare. I love how the warm spices, tender lentils, fluffy rice, and caramelized onions create a satisfying dish that works for both busy weeknights and relaxed dinners.
Easy Mediterranean lentils and rice made with warm spices, caramelized onions, fluffy basmati rice, and hearty lentils for a cozy healthy meal.
Author:Sarah
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
2 cans lentils (15 oz each), drained and rinsed
1½ cups cooked basmati rice
2 tablespoons extra virgin olive oil
2 onions, thinly sliced
½ cup water
1 tablespoon honey
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
¾ teaspoon salt, plus black pepper to taste
2 tablespoons flat-leaf parsley or cilantro, chopped
1 large lemon, for serving
Optional Greek yogurt, for serving
Instructions
Heat olive oil in a large skillet over medium heat. Add sliced onions, a pinch of salt, and honey. Cook for 10 to 13 minutes, stirring occasionally, until softened and lightly caramelized. Add ½ cup water halfway through cooking to prevent burning.
Stir in garlic, paprika, coriander, cumin, cinnamon, turmeric, and red pepper flakes. Cook for about 1 minute until fragrant.
Add lentils, cooked basmati rice, parsley, salt, and black pepper. Stir well and cook for 3 to 5 minutes until heated through.
Finish with fresh lemon juice, extra parsley, and optional Greek yogurt before serving.
Notes
Substitute honey with maple syrup or brown sugar for a vegan option.
Use freshly cooked rice or leftover rice for convenience.
Delicious served alone or alongside grilled chicken, lamb skewers, or roasted vegetables.
Adjust spice level by increasing or reducing red pepper flakes.
