• 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.
– 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.
Stir in the chopped spinach and cook for another 2 minutes until wilted.
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 the heat. Season with salt and pepper and a squeeze of fresh lemon juice.
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.
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