This flavorful, Easy Mediterranean Lentils and Rice comes together in about 30 minutes all in one pot for a quick and easy weeknight dinner that your family will love!
So, let’s dive into this! Trust me, you’re gonna want this recipe on repeat!
Ingredients Breakdown
Making this delicious Mediterranean Lentils and Rice is a breeze, and it calls for just a handful of simple ingredients that you likely already have. Here’s what you’ll need:
- 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)
- 2 tablespoons extra virgin olive oil
- 2 onions (thinly sliced + ½ cup water)
- 1 tablespoon honey (sub 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 (more or less to taste)
- ¾ teaspoon salt (or to taste + black pepper)
- 2 tablespoons flat-leaf parsley (or cilantro)
- 1 large lemon (for serving + optional Greek yogurt)
Note:
Feel free to toss in any leftover veggies you have in your fridge. The more, the merrier!
How to Make Easy Mediterranean Lentils and Rice
Getting this dish on the table is as simple as it gets! Here’s how to whip it up in just about 30 minutes:
Cook Your Onions: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Toss in 2 thinly sliced onions along with a couple pinches of salt and 1 tablespoon of honey. Cook for about 10 to 13 minutes, stirring occasionally, until the onions are beautifully translucent and starting to caramelize. Oooh, can you smell that sweetness? Halfway through, add ½ cup of water. This will help keep them from burning while they’re transforming into onion-y goodness.
Toast the Spices: Now, this is where the magic happens, stir in 2 cloves of grated garlic, 1 teaspoon paprika, 1 teaspoon coriander, ½ teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon turmeric, and ¼ teaspoon red pepper flakes. Cook for about 1 minute until fragrant, your kitchen will be filled with the most divine aroma!
Add Lentils and Rice: Time to bring it all together! Pour in the 2 cans of lentils (drained and rinsed), 1½ cups of cooked basmati rice, 2 tablespoons of chopped parsley, ¾ teaspoon salt, and black pepper to taste. Give everything a good stir and let it cook for 3 to 5 minutes, stirring frequently, until everything is heated through.
Serve: Finish it all off with a fresh squeeze of lemon juice. Consider adding more chopped parsley for color and a squish of Greek yogurt, if you’re feelin’ fancy! This dish is delicious on its own but pairs beautifully with grilled chicken, lamb skewers, or a lovely tagine.
And there you go! A quick and easy Mediterranean Lentils and Rice that’s so full of flavor, you’ll wonder how it can possibly be this simple!
If you loved this Easy Mediterranean Lentils and Rice, be sure to check out my my Tomato and Egg Rice, my Honey BBQ Chicken and Rice, or my Texas Road House Rice! You won’t want to miss them.
What Makes This Recipe Special
Quick & Easy
Comes together in under 30 minutes! Seriously, this is the perfect quick weeknight meal for when you need something wholesome but just don’t have hours to spend in the kitchen.
One-Pot Wonder
Minimal cleanup required! I mean, who wants to deal with a pile of pots and pans after a long day? With only one pot needed, you can spend less time cleaning and more time enjoying with your family.
Budget-Friendly
Uses affordable, everyday ingredients. Most of these items can sit in your pantry for a while, which makes this recipe a staple in my home, especially when I’m watching my budget.
Comfort Food
Loaded with tons of flavor! The spices, onions, and lentils blend together beautifully to make this dish a warm, comforting hug on your dinner plate.
Customizable
Use whatever ingredients you have! Like I said earlier, this dish is super flexible. No lentils? Black beans work just as well! Substituting rice for whatever grain you have on hand, such as barley or farro, will keep things interesting, too!
Serving & Storage Tips
How to Serve This
This Mediterranean Lentils and Rice is delicious as a standalone dish, but you can always jazz it up. Serve it alongside grilled meats, or with a sprinkle of feta cheese on top for an added punch. Paired with a fresh salad or crusty bread, it makes for a complete meal!
Keeping Leftovers Fresh
You can easily store leftovers in an airtight container in the fridge for up to 4-5 days. Just make sure you let it cool to room temperature first before sealing it up.
Reheating Instructions
Reheat in the microwave or on the stove with a splash of water to keep it moist. Just pop it in for about 1-2 minutes, and voilà! You’ll have a quick meal ready to go in no time.
Can It Be Frozen?
Yes! This dish is freezer-friendly. Just keep it in an airtight container, and it’ll last for about 3 months in the freezer. When you’re ready to enjoy it again, let it thaw in the fridge overnight and reheat as mentioned above.
Wrapping It Up
So, there you have it my Easy Mediterranean Lentils and Rice recipe! It’s as comforting as it is delicious, a fabulous family-friendly meal that you can whip up in a flash. And remember, whether you’re meal prepping for a busy week or simply need a quick dinner solution, this dish is here for you, ready to delight everyone at your table.
And look, food is really about bringing people together, you know? So give this recipe a shot and share your creations with me. I can’t wait to hear all about your family’s favorite variations. Happy cooking, friends! Follow Us in our Pinterest For more Recipes.
Print
Mediterranean Lentils and Rice
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy one-pot Mediterranean Lentils and Rice packed with flavor and plant-based protein, perfect for a weeknight dinner.
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)
- 2 tablespoons extra virgin olive oil
- 2 onions (thinly sliced + ½ cup water)
- 1 tablespoon honey (or 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 (more or less to taste)
- ¾ teaspoon salt (or to taste + black pepper)
- 2 tablespoons flat-leaf parsley (or cilantro)
- 1 large lemon (for serving + optional Greek yogurt)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onions and honey, and cook for about 10 to 13 minutes. Stir occasionally.
- Add the water halfway through to keep the onions from burning.
- Stir in the garlic, paprika, coriander, cumin, cinnamon, turmeric, and red pepper flakes, and cook for about 1 minute until fragrant.
- Pour in the lentils, cooked basmati rice, parsley, salt, and black pepper. Stir well and let cook for 3 to 5 minutes until heated through.
- Finish with a squeeze of lemon juice and additional parsley or Greek yogurt if desired.
Notes
Feel free to toss in any leftover veggies for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 16g
- Protein: 15g
- Cholesterol: 0mg
