Rice and Lentils
on Aug 10, 2023, Updated Mar 14, 2025
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This vegan Mediterranean rice and lentils recipe is made with cooked rice, canned lentils and za’atar for a quick, easy and flavourful dish that’s ready in less than 30 minutes.
About Rice and Lentils
This tasty but simple rice and lentils dish is a great way to use up leftover rice, is super easy to make and delicious on its own for a quick and healthy meal, or paired with a main dish or other side. Here’s what’s to know about the recipe:
- Vegan, gluten-free and nut-free.
- No added sugar.
- Can be oil-free.
- High in protein and fiber and low in fat.
- Good use for leftover rice.
- Easy to make.
- Versatile recipe.
- Great for meal prep.
- Ready in 30 minutes.
- One pan recipe.
- Minimal ingredients.
Rice and lentils can be enjoyed hot but it’s also delicious served as a cold lentil salad and it tastes even better the next day. It works well for BBQ’s and summer get-togethers, especially since you can make it advance!
Ingredients & Substitutions
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.
Here’s what you need to make rice and lentils and any substitutions or additions you can make:
- 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.
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:
- Roasted Vegetables: Add roasted bell peppers, zucchini, eggplant, and cherry tomatoes for extra Mediterranean flavors and a burst of color.
- Artichoke Hearts: Incorporate marinated or grilled artichoke hearts for a tangy and briny element.
- Nuts: Sprinkle toasted pine nuts, pistachios or walnuts over the dish to provide crunch and nutty flavor.
- Fresh Herbs: Add a generous amount of fresh chopped herbs like parsley, basil, and oregano for an aromatic touch.
- Capers: These add a unique briny and tangy flavor that complements Mediterranean dishes well.
- Cucumber: Dice cucumber and mix it in for a refreshing crunch and coolness.
- Sun-Dried Tomatoes: Use chopped sun-dried tomatoes to intensify the tomato flavor and add a chewy texture.
- Vegan Feta Cheese: Crumble some vegan feta cheese on top when serving.
- Lemon Zest: Grate some lemon zest over the dish to add a bright and citrusy aroma.
- Roasted Garlic: Mix in some roasted garlic cloves for a mellow and slightly sweet flavor.
- Spices and Seasonings: Experiment with spices like cumin, coriander, smoked paprika, or sumac to enhance the Mediterranean profile.
- Quinoa or Bulgur: Instead of rice, use quinoa or bulgur for a different texture and added protein.
- Grilled Tofu or Tempeh: Serve with crisp baked tofu or garlic herb tempeh for extra protein.
- Pomegranate Seeds: Sprinkle pomegranate seeds over the dish for a sweet, tangy crunch.
- Tahini, Hummus or Yogurt: 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.
How to Make 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.
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!
How to Serve
Rice and lentils can be served as side dish or main dish on its own. It also makes a versatile option to use in other recipes. Here are some ideas:
- Try it in place of rice or farro in this Wild Rice Bowl or Vegan Farro Bowl.
- Serve on its own or with fresh pita or naan and hummus.
- Try it added to a wrap with hummus, tomato and fresh spinach.
- The mixture can be added to salads and bowls with other veggies & a protein. Try it in this Roasted Cauliflower and Broccoli Salad, Cauliflower Shawarma Bowls or Chickpea Shawarma Salad.
- It can be served hot or as a chilled as a lentil salad.
- It pairs well with a light green salad or soup like this lemon lentil soup or Greek lemon chickpea soup.
FAQs
You can but I green or brown lentils work a lot better here. Red lentils are mushier when cooked so the final dish with have a different texture. Green and brown lentils hold their shape better so are better suited to a recipe like this.
You could also use French (puy) lentils or black lentils.
If you’re looking for red lentil recipes, try my Red Lentil Pasta Sauce, Coconut Red Lentil Dahl or Red Lentil Cauliflower Curry.
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.
Za’atar is a super yummy, versatile seasoning you can use so many ways, so definitely take a look for it if you can!
If you can’t find any or don’t have any on hand, you can replace the 2 tsp of za’atar with 1 tsp each dried oregano, thyme, sesame seeds and salt.
You could also use 2 tsp of dried mixed herbs and a pinch of salt and lemon.
Note that za’atar does already contain sumac so you don’t necessarily have to add that in addition to the za’atar.
Storing Instructions
- Can be made up to 5 days in advance so works well for meal prep.
- Can be enjoyed cold or reheated in the microwave or in a pan on the stovetop.
- Let cool completely before storing
- Store in a sealed container in the fridge for up to 5 days.
- Not suitable for freezing.
More Recipes to Try!
Rice and Lentils
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 of 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 of 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.
This recipe was easy, quick and full of protein. We loved the flavor and will make it again.
Thanks, Michele! Glad to hear that. Thanks for letting me know 🙂
Absolutely delicious! Worked really well with frozen spinach that I needed to use up!
Could I add sun dried tomatoes to this? Also what is a good substitute if you don’t like olives?
Yes, you can add sun dried tomatoes. You can just leave the olives out if you don’t like them. Thanks!
This was delicious! I have a restricted diet & I’m always happy to find vegetarian recipes that are dairy free that I can eat. It’s also easy to make & doesn’t dirty every pan in the kitchen which my husband loves because he’s the guys that washes all the pans. I’ll definitely be making this again!
Tried this and it was so good will be cooking this again
I made this for dinner tonight. Surprised how easy and quick this but also how delicious and simple this dish is. Perfect for meal prep for this weekend. Just wondering could this be eaten cold or warmed up or both for the next couple of days?
Yep, you can eat cold or reheat in a pan or the microwave. Glad you enjoyed it.
Hi Deryn 🙂 Your Mediterranean Rice and Lentils dish is fabulous! I made it a couple of weeks ago and today I’m making it again for my husband’s birthday! We Love it and send our thanks!
Thank you! So glad you love it!
Super easy, super delicious recipe! Thanks! 💙💙💙
Za’atar plus sumac? Doesn’t Z have sumac in it?
It does. It’s just some extra, which is why it’s optional. Thanks!
Made the rice & lentils last night for dinner! It was delicious & perfect for a summer meal. I chose to keep it oil free, thank you for making it so easy and opting for substitutions!