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Mediterranean Lentils and Rice

A comforting dish that combines lentils and rice with savory spices for a nutritious and flavorful meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup lentils green or brown work well
  • 1 cup rice any variety, basmati preferred
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • to garnish Chopped parsley

Method
 

Preparation
  1. Rinse the lentils under cold water and set them aside. Chop the onion and mince the garlic.
Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and sauté for another minute until fragrant.
  3. Add the rinsed lentils, cumin, paprika, salt, and pepper. Mix well to coat the lentils in the aromatic oil and spices.
  4. Pour in the vegetable broth and bring the mixture to a boil. Lower the heat and cover the pot, letting it simmer for about 15 minutes.
  5. After 15 minutes, add the rice to the pot and stir to combine. Cover again and let simmer for an additional 15-20 minutes, or until the rice and lentils are tender and the broth is absorbed.
  6. Once finished, fluff the mixture with a fork and adjust seasoning if necessary. Serve warm, garnished with chopped parsley.

Notes

For variations, consider using curry powder instead of cumin and paprika for an Indian twist, or quinoa instead of rice for added protein. To store, keep in an airtight container in the fridge for 4-5 days or freeze for up to 3 months.