Description
A comforting dish that combines earthy lentils and fluffy rice with aromatic spices and fresh ingredients, perfect for weeknight dinners.
Ingredients
Scale
- 1 cup brown or green lentils, rinsed
- 1 cup long-grain rice, rinsed
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 3 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley and crumbled feta for garnish
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and a pinch of salt. Sweat the onion until translucent and sweet, about 5 minutes.
- Stir in the garlic, oregano, cumin, and smoked paprika. Cook for 30 seconds until fragrant.
- Add the rinsed lentils and rice to the pot. Stir to coat the grains and lentils with the spiced oil for 1–2 minutes.
- Pour in the crushed tomatoes and vegetable broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25–30 minutes, until lentils are tender and rice is cooked through.
- Once done, remove from heat and stir in the lemon juice and a drizzle of olive oil. Season generously with salt and pepper. Let it rest, covered, for 5 minutes.
- Fluff with a fork, garnish with chopped parsley and crumbled feta, and serve warm.
Notes
For a creamier texture, use red lentils and adjust the cooking time. Add greens for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: lentils, rice, Mediterranean, vegetarian, healthy dinner