Bowl of rice and lentils with spinach and olives.

Rice and Lentils

  • Author: Deryn Macey
  • Prep Time: 10 min
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 4-6 1x
  • Category: Main Dish
  • Cuisine: Mediterranean
  • Diet: Vegan

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!



  • 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


  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onion and bell pepper cook until fragrant and beginning to brown, about 2 minutes. 
  3. Stir in the chopped spinach and cook for another 2 minutes, 
  4. 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.
  5. Stir in the kalamata olives and remove from heat.
  6. Season with salt, pepper and a squeeze of lemon juice, if desired.


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


  • 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