easy Mediterranean

Rice and Lentils

• Plant-based & gluten-free. • No added sugar. • High in protein, low in fat. • Easy to make in one pan. • Minimal ingredients. • Good use for leftover rice. • Ready in 30 minutes.

why you'll love this recipe

This recipe was easy, quick and full of protein. We loved the flavor and will make it again.

– 1 tbsp olive oil  – 1 white onion, – 1 red bell pepper – 2 cups fresh spinach – 2 ½ cups of cooked rice – 1 15 oz can lentils – 2 tsp za’atar seasoning – 1 tsp sumac, optional – ¼ cup kalamata olives – salt and pepper, to taste – squeeze of fresh lemon juice


Heat oil in a skillet then cook onion and pepper for 2-3 minutes.



cook onion and pepper

Stir in the chopped spinach and cook for another 2 minutes until wilted.



add 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.



add rice, lentil & seasoning

Stir in the kalamata olives and remove from the heat. Season with salt and pepper and a squeeze of fresh lemon juice.



add olives

That's it! Enjoy as a side dish, light main or pair with any protein.

This dish can work as a standalone main dish or a side dish. • Serve on its own or with fresh pita or naan and hummus. • Try it added to a wrap with hummus, tomato and fresh spinach. • Add to salads  bowls with other veggies & a protein. • Serve with veggies like lemon roasted cauliflower. • Serve hot straight from the pan or chill in the fridge to serve as a cold lentil salad. • Pairs well with a light green salad or soup.

serving tips

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. 

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Hey, I'm Deryn!

I've been sharing easy and delicious plant-based recipes at Running on Real Food since 2013! Swipe up to visit the site and have a look.

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