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Mediterranean Lentils and Rice

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A quick, pantry-friendly one-skillet meal featuring caramelized onions, warm spices, and lentils, perfect for weeknight dinners.

Ingredients

Scale
  • 2 cans lentils (15 oz / 400 g each), drained and rinsed
  • 1½ cups cooked basmati rice or ½ cup / 100 g uncooked rice (cook 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 or finely minced
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon turmeric powder
  • ¼ teaspoon red pepper flakes, more or less to taste
  • ¾ teaspoon salt, plus black pepper to taste
  • 2 tablespoons flat-leaf parsley or cilantro, chopped
  • 1 large lemon, for serving
  • Optional: spoonful of Greek yogurt for topping

Instructions

  1. Heat a large skillet over medium heat and add 2 tablespoons extra virgin olive oil.
  2. Add the thinly sliced onions and a pinch of salt. Stir to coat and let them soften for 2 to 3 minutes.
  3. Stir in 1 tablespoon honey, then continue to cook the onions, stirring occasionally, until soft and beginning to caramelize, about 10 to 13 minutes. Add ½ cup water about halfway through to prevent sticking and to deglaze the pan.
  4. Push the onions to the side, add the grated garlic, then stir in 1 teaspoon paprika, 1 teaspoon coriander, ½ teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon turmeric, and ¼ teaspoon red pepper flakes. Toast the spices with the garlic for about 1 minute until fragrant.
  5. Add the drained and rinsed lentils and 1½ cups cooked basmati rice. Stir to combine and break up any clumps.
  6. Season with ¾ teaspoon salt and several grinds of black pepper. Add 2 tablespoons chopped flat-leaf parsley and mix well. Cook for 3 to 5 minutes, stirring occasionally, until everything is heated through and flavors are melded.
  7. Finish with a generous squeeze of lemon juice, taste and adjust salt or heat, and top with extra parsley and a spoonful of Greek yogurt if using. Serve warm.

Notes

For a vegan version, use maple syrup instead of honey and skip the Greek yogurt or use plant-based yogurt. If using uncooked rice, cook it separately and measure 1½ cups cooked for the recipe.

Nutrition

Find it online: https://www.simplefamilydishes.com/mediterranean-lentils-and-rice/