Description
A quick and easy one-pot Mediterranean Lentils and Rice packed with flavor and plant-based protein, perfect for a weeknight dinner.
Ingredients
Scale
- 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