Mediterranean Rice and Lentils (Easy & One-Pot)
This Mediterranean rice and lentils recipe 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! Quick and easy using leftover rice and canned lentils!
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.1 tbsp olive oil
- Add the onion and bell pepper, season with salt and pepper, cook until fragrant and beginning to brown, about 2-3 minutes.1 medium white onion, 1 medium red bell pepper
- Stir in the chopped spinach and cook for another 2 minutes,2 cups fresh 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.2 ½ cups cooked long-grain white or brown rice, 1 can brown lentils (15 oz), 2 tsp za’atar seasoning
- Stir in the kalamata olives and remove from heat.1/2 cup kalamata olives
- Season with salt, pepper and a squeeze of lemon juice, if desired.salt and pepper, squeeze of fresh lemon juice
Notes
Leftover rice and lentils can be kept in an airtight container in the fridge up to 5 days. Not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 286kcal | Carbohydrates: 49g | Protein: 11g | Fat: 5g | Sodium: 273mg | Fiber: 9g