Mediterranean Rice and Lentils (Easy & One-Pot)
on Aug 10, 2023, Updated May 09, 2026
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If you’re looking for an easy Mediterranean rice and lentils recipe, this one-pot version is quick, affordable, and full of flavour. Made with simple ingredients like rice, canned lentils, vegetables, and spices, it comes together in just 20 minutes.
This rice and lentils recipe is perfect for meal prep, a quick weeknight dinner, or a healthy plant based meal you can customize with what you have on hand.
Table of Contents
- 5-Star Review
- Why You’ll Love Mediterranean Rice and Lentils
- 🔍 Recipe at a Glance
- Ingredients You’ll Need
- What Type of Rice Works Best
- Variations & Additions
- How to Make Mediterranean Rice and Lentils
- Tips for the Best Rice and Lentils
- How to Serve Rice and Lentils
- FAQs
- How to Store and Reheat Rice and Lentils
- More Mediterranean Recipes
- Mediterranean Rice and Lentils (Easy & One-Pot) Recipe
5-Star Review
I had leftover cooked brown rice and lentils – so glad I found this recipe. I was able to make a flavourful nutritious dish by adding the vegetables and seasonings you suggest. Will make again.
Mediterranean rice and lentils is a simple dish made with rice, lentils, vegetables, and herbs commonly used in Mediterranean cooking.
It is similar to dishes like mujadara, which traditionally includes lentils, rice, and caramelized onions. This version is a more flexible, modern take that uses simple ingredients and comes together quickly.
Why You’ll Love Mediterranean Rice and Lentils
This Mediterranean rice and lentils recipe is simple, affordable, and packed with flavour. It’s made with basic ingredients like rice, lentils, vegetables, and spices, but still feels satisfying and complete.
- It’s quick to make using leftover rice and canned lentils, so it works well for busy days when you need something fast.
- It’s naturally vegan, gluten free, and can easily be made oil free if needed.
- It’s a balanced meal with carbohydrates, plant based protein, and fibre to keep you full.
- It’s versatile and easy to customize with different vegetables, herbs, and toppings depending on what you have.
- It works well for meal prep and tastes just as good the next day, either reheated or served cold as a lentil salad.
- It can be enjoyed on its own, as a side dish, or added to bowls, wraps, and salads.
🔍 Recipe at a Glance
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Per Serving: 286 calories, 11g protein, 9g fibre
Diet: Vegan, gluten-free.
Difficulty: Easy
Ingredients You’ll Need
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
This simple Mediterranean rice and lentils recipe uses pantry staples like rice, lentils, and spices:
- Olive Oil: Can be substituted with avocado oil, or for an oil-free recipe, you can use water or broth.
- Bell Pepper: Any colour of bell pepper is suitable (red, green, orange, etc.).
- Onion: White or yellow onion works.
- Spinach: Use fresh spinach, baby spinach or substitute it with kale.
- Cooked Rice: Any cooked white rice or brown rice works. I like to use rice that’s been stored in the fridge overnight for the best “fried” rice texture. You could also use another grain like quinoa or farro.
- Lentils: You can use 1 15 oz can of lentils or about 1.5 cups of cooked green or brown lentils. You can swap the lentils for chickpeas or white beans.
- Za’atar Seasoning: Za’atar is a Middle Easter spice mix that includes thyme, oregano, sesame, marjoram, cumin and coriander. It’s readily available online or in well-stoked grocery stores.
- Sumac: Optional additional seasoning (za’atar already contains sumac so feel free to skip the additional flavouring).
- Olives: I love kalamata olives here but sliced black olives would also work. If you don’t like olives, you can leave them out.
What Type of Rice Works Best
You can use either white rice or brown rice in this recipe. Long grain white rice gives the best texture, especially if it has been cooked and cooled beforehand. It stays light and slightly separate when reheated.
Brown rice works well if you want more fibre and a slightly chewier texture. For best results, use rice that has been stored in the fridge for a few hours or overnight.
Variations & Additions
This is a versatile and adaptable recipe with many options for making it your own! Here are some ideas to play around with it:
- Add more vegetables: Try zucchini, cucumber, grated carrot, cherry tomatoes, kale, or eggplant for extra volume and nutrition. You can do fresh veggies or roasted vegetables
- Add extra protein: Serve with crisp baked tofu or garlic herb tempeh for extra protein.
- Switch up the grains: You can use quinoa, farro, or bulgur instead of rice for a different texture.
- Add fresh herbs: Parsley, cilantro, or basil add freshness and balance the dish.
- Add more Mediterranean flavours: Capers, marinated artichoke hearts and sun-dried tomatoes work well in this recipe.
- Spices and Seasonings: Experiment with spices like cumin, coriander, smoked paprika, or sumac to enhance the Mediterranean profile.
- Add something creamy: Serve with a drizzle of tahini, lemon tahini sauce from this chickpea veggie salad, and/or dollop of your favourite hummus, plain yogurt or tofu tzatziki.
- Add crunch: Toasted nuts or seeds like pine nuts or pistachios work well.
- Vegan Feta Cheese: Crumble some vegan feta cheese on top when serving.
How to Make Mediterranean Rice and Lentils
Step 1: Heat the olive oil in a large skillet over medium heat.
Add the onion and bell peppers, season with salt and pepper, and cook until fragrant and softened, about 2-3 minutes.
Quick Note: If you prefer to cook your own lentils rather than use canned, cook them before you start the recipe.
You’ll need 15-20 minutes to cook brown or green lentils and you want about 1.5-2 cups cooked to add to the recipe.
Step 2: Add the chopped spinach, stir and cook for another 2 minutes.
Step 3: Add the cooked rice, lentils and spices, stir well and cook for a few minutes until the rice is heated through.
After stirring in the rice, spread the mixture evenly in the pan and let it sit for a few minutes without stirring to allow to brown slightly on the bottom.
Step 4: Stir in the kalamata olives. If you don’t like olives, go ahead and skip this step! I like kalamata here but you can also use black olives.
Other tangy ingredients that would work here are capers, marinated artichoke hearts or sun-dried tomatoes.
Season with salt, pepper and a squeeze of fresh lemon juice and enjoy!
Tips for the Best Rice and Lentils
- Use day old rice if possible. Rice that has been chilled in the fridge cooks better and gives you a slightly firmer, less sticky texture.
- Do not overcook the lentils. If using canned lentils, only heat them through. If using cooked lentils, make sure they are just tender and not falling apart.
- Let the rice sit in the pan. After mixing everything together, let it sit for a few minutes without stirring. This helps develop texture and a bit of browning.
- Season at the end. Taste before serving and adjust salt, spices, and lemon juice.
- Add acidity before serving. A squeeze of lemon brightens the dish and balances the richness from the oil and olives.
How to Serve Rice and Lentils
This Mediterranean rice and lentils recipe can be served hot or cold as a main dish or a side.
- Serve it on its own for a simple, balanced meal, or pair it with pita, naan, hummus, or tzatziki for something more filling.
- It works well in bowls with fresh vegetables and a protein like tofu, chickpeas, or tempeh. Try it in a Mediterranean quinoa bowl or alongside a Mediterranean chickpea skillet.
- You can also use it as a base for wraps with hummus, greens, and sliced vegetables, or serve it with dishes like Mediterranean orzo salad.
- It pairs well with a light green salad or soup like lemon lentil soup or Greek lemon chickpea soup.
- This dish can be enjoyed warm right after cooking or served cold as a lentil salad, making it a good option for meal prep or packed lunches.
FAQs
This recipe is specifically for canned lentils but you could also cook brown or green lentils separately then add as you could canned lentils. I would not recommend red lentils because they have a soft, mushy texture.
Any cooked brown rice or white long-grain rice works. For best results, use cooked rice that’s been stored in the fridge overnight. You can also substitute something like quinoa, farro or bulgur.
If you don’t have za’atar, you can replace it with a mix of dried oregano, thyme, sesame seeds, and a pinch of salt. A squeeze of lemon helps replicate the flavour.
Yes, this recipe is great for meal prep. Store it in the fridge and reheat as needed.
Rice and lentils make a balanced meal with carbohydrates, plant based protein, and fibre. Lentils are rich in iron, fibre, and nutrients that support digestion and overall health. Rice provides energy and makes the dish more satisfying. Together they create a simple, nourishing meal that is both filling and easy to digest.
Yes, canned lentils work very well and make this recipe much faster. Just drain and rinse before adding, then heat through with the rice.
How to Store and Reheat Rice and Lentils
- Store leftovers in an airtight container in the fridge for up to 5 days.
- To reheat, warm in a pan on the stovetop or in the microwave until heated through.
- Add a splash of water or broth when reheating if it feels dry.
- This recipe can also be enjoyed cold as a lentil salad.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
Mediterranean Rice and Lentils (Easy & One-Pot)
Ingredients
- 1 tbsp olive oil, 15 ml
- 1 medium white onion, finely chopped (approx. 150 g)
- 1 medium red bell pepper, finely chopped
- 2 cups fresh spinach, finely chopped (60 g)
- 2 ½ cups cooked long-grain white or brown rice, 575 g
- 1 can brown lentils (15 oz), rinsed and drained (or 1.5 cups cooked green or brown lentils)
- 2 tsp za’atar seasoning
- 1/2 cup kalamata olives, pitted and sliced (45 g)
- salt and pepper, to taste
- squeeze of fresh lemon juice, optional
Instructions
- Heat the olive oil in a large skillet over medium heat.1 tbsp olive oil
- Add the onion and bell pepper, season with salt and pepper, cook until fragrant and beginning to brown, about 2-3 minutes.1 medium white onion, 1 medium red bell pepper
- Stir in the chopped spinach and cook for another 2 minutes,2 cups fresh spinach
- Add the cooked rice, lentils and za'atar, stir to combine and cook until rice is hot, allowing to sit for 2-3 minutes at a time to allow it to brown and crisp.2 ½ cups cooked long-grain white or brown rice, 1 can brown lentils (15 oz), 2 tsp za’atar seasoning
- Stir in the kalamata olives and remove from heat.1/2 cup kalamata olives
- Season with salt, pepper and a squeeze of lemon juice, if desired.salt and pepper, squeeze of fresh lemon juice
Notes
Nutrition
Originally published August 4, 2021.
I had leftover cooked brown rice and lentils – so glad I found this recipe. I was able to make a flavorful nutritious dish by adding the vegetables and seasonings you suggest. Will make again.
I made this last week for book club and it was a hit. I liked it so much that I meal prepped it for lunches this week. Made my own za’tar spice as I couldn’t find it up here. I also added a carrot that I needed to use.
Tried this recipe last night and both my husband & I really liked it. I’m making an effort to cook lentils (a super food) more often & this was a delicious option. My first time using za’atar too.