Can I use red lentils?

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 .

What kind of rice should I use?

Any cooked brown rice or white long-grain rice works. For best results, use cooked rice that's been stored in the fridge overnight.

What if i can't find za'atar seasoning?

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.

Mediterranean Rice and Lentils

Name: Rice and Lentils
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 tbsp olive oil (15 mL, use water or broth for oil-free); 1 white onion, finely chopped (approx. 1 cup, 150 g); 1 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 15 oz can lentils, rinsed and drained (or 1.5 cups cooked green or brown lentils); 2 tsp za’atar seasoning; 1 tsp sumac, optional; ¼ cup kalamata olives, pitted and sliced (45 g); salt and pepper, to taste; squeeze of fresh lemon juice, optional

Description

This Mediterranean-inspired fried rice and lentil dish is packed with nutrition and makes the perfect meal prep dish. It’s also full of flavour and easy to make with just a few ingredients!

Ingredients

1 tbsp olive oil (15 mL, use water or broth for oil-free)
1 white onion, finely chopped (approx. 1 cup, 150 g)
1 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 15 oz can lentils, rinsed and drained (or 1.5 cups cooked green or brown lentils)
2 tsp za’atar seasoning
1 tsp sumac, optional
¼ cup kalamata olives, pitted and sliced (45 g)
salt and pepper, to taste
squeeze of fresh lemon juice, optional

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Instructions

Heat the olive oil in a large skillet over medium heat.
Add the onion and bell pepper cook until fragrant and beginning to brown, about 2 minutes.
Stir in the chopped spinach and cook for another 2 minutes,
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.
Stir in the kalamata olives and remove from heat.
Season with salt, pepper and a squeeze of lemon juice, if desired.

Notes

The fried rice can be kept in an airtight container in the fridge up to 5 days. Not suitable for freezing.

Nutrition

Serving Size: 1/4 of recipe
Calories: 286
Sodium: 273 mg
Fat: 5 g
Carbohydrates: 49 g
Fiber: 9 g
Protein: 11 g

Keywords: rice and lentils, mediterranean rice and lentils