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Mediterranean Lentils and Rice

A hearty and nutritious dish combining protein-packed lentils and fluffy rice, topped with vibrant veggies and a squeeze of lemon juice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup lentils (preferably green or brown)
  • 1 cup rice (any long-grain variety works well)
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • to taste Salt and pepper
  • 2 cups vegetable broth
  • 1 bell pepper, diced
  • 1 teaspoon lemon juice
  • Fresh parsley for garnish

Method
 

Preparation
  1. Rinse the lentils and rice under cold running water to remove excess starch and dirt.
  2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes until translucent.
  3. Stir in minced garlic, cumin, and coriander, cooking for another minute until fragrant.
Cooking
  1. Stir in the rinsed lentils and pour in the vegetable broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for about 20 minutes until the lentils are tender.
  2. In a separate pot, bring 2 cups of water to a boil. Add the rice and a pinch of salt, cover, and reduce to a simmer. Cook according to package instructions (usually around 15-20 minutes) until soft and fluffy.
  3. Once the lentils are done, add the cooked rice and diced bell pepper. Drizzle with lemon juice and mix gently to combine. Season with salt and pepper to taste.
Serving
  1. Transfer the dish to a large serving bowl and garnish with fresh parsley. Enjoy warm!

Notes

Feel free to swap rice for quinoa or cauliflower rice for a low-carb version. Make sure everything is prepped before you start. Avoid overcooking the lentils to ensure they hold their shape.