Description
This easy Mediterranean Lentils and Rice dish combines hearty lentils, fragrant spices, and fluffy basmati rice for a comforting and flavorful meal, perfect for a quick and satisfying dinner.
Ingredients
Units
Scale
Ingredients
- 2 cans lentils (15 oz / 400 g each can — drained and rinsed)
- 1 1/2 cups cooked basmati rice (or 1/2 cup / 100 g uncooked rice to be cooked in water or broth)
- 2 tablespoons extra virgin olive oil
- 2 onions (thinly sliced + 1/2 cup water)
- 1 tablespoon honey (sub sugar or maple syrup)
- 2 cloves garlic (grated)
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red pepper flakes (more or less to taste)
- 3/4 teaspoon salt (or to taste + black pepper)
- 2 tablespoons flat-leaf parsley (or cilantro)
- 1 large lemon (for serving + optional Greek yogurt)
Instructions
- Cook Onions: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 2 onions (thinly sliced), a pinch of salt, and 1 tablespoon honey.Cook for about 10 to 13 minutes, stirring occasionally, until the onions are soft and start to caramelize. Add ½ cup of water halfway through to keep them from burning.
- Toast spices:
- Toast Spices: Stir in 2 cloves garlic (grated), 1 teaspoon paprika, 1 teaspoon coriander, ½ teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon turmeric powder, and ¼ teaspoon red pepper flakes. Toast for about a minute until fragrant.
- Add Lentils and Rice: Add 2 cans lentils (drained and rinsed), 1½ cups cooked basmati rice, 2 tablespoons flat-leaf parsley (chopped), ¾ teaspoon salt, and black pepper. Stir well and cook for 3 to 5 minutes, until everything is heated through.
- serve
- Serve: Finish with a squeeze of lemon juice, more chopped parsley, and a spoonful of Greek yogurt. It’s delicious on its own or served with grilled chicken, lamb skewers, or tagine.
