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Mediterranean Lentils and Rice with golden onions, warm spices, parsley, and lemon

Mediterranean Lentils and Rice

Mediterranean Lentils and Rice combines golden onions, cooked lentils, fluffy basmati rice, warm spices, parsley, and lemon in a quick one-pan dinner.
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Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 2 medium yellow or red onions thinly sliced
  • 1 tablespoon honey
  • 1/2 cup water
  • 2 garlic cloves grated
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon red pepper flakes or to taste
  • 2 15-ounce cans brown or green lentils, drained and rinsed
  • 1 1/2 cups cooked basmati rice
  • 2 tablespoons flat-leaf parsley or cilantro chopped, plus more for serving
  • 3/4 teaspoon kosher salt or to taste
  • Freshly ground black pepper to taste
  • 1 large lemon
  • Plain Greek yogurt for serving, optional

Instructions
 

Prepare the rice and lentils:

  1. Cook the rice in advance when needed, then fluff it with a fork. Drain and rinse the lentils thoroughly and leave them in a colander while preparing the onions.

Soften and caramelize the onions:

  1. Heat the olive oil in a large skillet over medium heat. Add the onions, honey, and a small pinch of the measured salt. Cook for 10–13 minutes, stirring regularly, until the onions are soft and golden. Add the water halfway through cooking to prevent sticking and help the onions soften evenly.

Toast the garlic and spices:

  1. Add the garlic, paprika, coriander, cumin, cinnamon, turmeric, and red pepper flakes. Cook for about 1 minute, stirring continuously, until fragrant.

Heat the lentils and rice:

  1. Add the drained lentils, cooked rice, parsley or cilantro, remaining salt, and black pepper. Fold gently and cook for 3–5 minutes, or until everything is hot and evenly coated in the spiced onions. Add a small splash of water when the mixture appears dry.

Finish and serve:

  1. Remove the skillet from direct heat. Squeeze fresh lemon juice over the lentils and rice and fold gently. Taste and adjust the seasoning. Divide among four bowls and finish with additional herbs and optional Greek yogurt.
CHEF’S TIP
Brown, green, black, or French lentils hold their shape better than red lentils.
Loosen refrigerated rice before adding it so it combines without crushing the lentils.
Add water or vegetable broth gradually when the skillet mixture appears dry.
Course Dinner
Cuisine Mediterranean-Inspired
Keyword Mediterranean Lentils and Rice, lentil rice recipe, one-pot Mediterranean dinner, vegetarian lentil dinner, easy pantry meal
CALORIES PER SERVING