Ingredients
Lentils and Rice
- 2 cans lentils (15 oz / 400 g each), drained and rinsed
- 1½ cups cooked basmati rice (or ½ cup / 100 g uncooked rice to be cooked in water or broth)
Vegetables and Flavorings
- 2 onions, thinly sliced
- ½ cup water
- 2 cloves garlic, grated
- 1 large lemon (for serving)
- Optional: Greek yogurt (for serving)
Oils and Sweeteners
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey (substitute sugar or maple syrup for vegan option)
Spices
- 1 teaspoon paprika
- 1 teaspoon coriander
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon turmeric powder
- ¼ teaspoon red pepper flakes (adjust to taste)
- ¾ teaspoon salt (or to taste)
- Black pepper (to taste)
Herbs
- 2 tablespoons flat-leaf parsley or cilantro, chopped
Instructions
- Cook Onions: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced onions with a pinch of salt and 1 tablespoon of honey. Cook for 10 to 13 minutes, stirring occasionally, until the onions soften and start to caramelize. Add ½ cup of water halfway through cooking to prevent burning and help soften the onions.
- Toast Spices: Stir in the grated garlic and all the spices: paprika, coriander, cumin, cinnamon, turmeric powder, and red pepper flakes. Toast the mixture for about one minute until fragrant, releasing the aromatic flavors.
- Add Lentils and Rice: Add the drained and rinsed lentils, cooked basmati rice, chopped parsley or cilantro, salt, and black pepper. Stir well to combine all ingredients and cook for an additional 3 to 5 minutes, allowing everything to heat through and meld together.
- Serve: Finish the dish with a generous squeeze of fresh lemon juice and sprinkle with extra chopped parsley. Optionally, add a spoonful of Greek yogurt for creaminess. This dish can be served on its own or alongside grilled chicken, lamb skewers, or a tagine.
Notes
- Substitutions: Use cooked French or black lentils instead of canned for more texture. Swap basmati rice for brown rice, jasmine rice, or quinoa to vary fiber and nutrients. Red or yellow onions or shallots can replace regular onions for different flavor profiles. Honey can be substituted with maple syrup or sugar to keep the recipe vegan. Garlic powder is a convenient alternative if you lack fresh garlic. Avocado oil or light olive oil work if extra virgin olive oil is unavailable. Add spices like za’atar, allspice, or smoked paprika for unique flavor twists. Mint, dill, or basil can substitute parsley or cilantro. Lemon juice may be replaced with lime juice or apple cider vinegar for acidity.
- Tips: Using canned lentils speeds up cooking time significantly. Slow caramelizing onions develop natural sweetness and depth. Toasting spices enhances their aroma and flavor. Add water or vegetable broth if the mixture feels dry. Top with Greek yogurt or Skyr for extra creaminess and protein. Feel free to mix in spinach, roasted vegetables, or olives for extra nutrition and color. This dish keeps well for up to 3 days and reheats beautifully for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
