Mediterranean Rice and Lentils
This easy Mediterranean rice and lentils recipe comes together in just 20 minutes with cooked rice, canned lentils, vegetables, olives and za’atar. Everything cooks in one skillet, with the rice cooked until golden and crispy for extra texture. It’s a simple, satisfying vegan meal that’s perfect for meal prep or an easy weeknight dinner.
Servings: 4
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 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.
- Add the onion and bell pepper, season with salt and pepper, cook until fragrant and beginning to brown, about 2-3 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.
Video
Notes
Leftover rice and lentils can be kept in an airtight container in the fridge up to 5 days. Not suitable for freezing.
This recipe is flexible. You can use up to 2 cans of lentils and increase the rice to 4 cups of cooked rice, depending on how you want to balance the ingredients.
For the best texture, use leftover, cooled rice. If you only have freshly cooked rice, spread it on a sheet pan and refrigerate until cooled and dry, or place it in the oven at a low temperature until the surface dries out slightly. This helps prevent the rice from becoming mushy.
Nutrition
Serving: 1serving | Calories: 286kcal | Carbohydrates: 49g | Protein: 11g | Fat: 5g | Sodium: 273mg | Fiber: 9g