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Mediterranean Lentils and Rice

A hearty and nutritious dish combining tender lentils with fluffy rice, enhanced by aromatic spices like cumin and smoked paprika.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup lentils (any variety) Rinse before cooking.
  • 1 cup rice (white or brown) Rinse before cooking.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 2 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste Salt and pepper
  • 2 tablespoons olive oil For sautéing.
  • as needed Fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, heat about 2 tablespoons of olive oil over medium heat. Add the chopped onion and diced carrot. Sauté for about 5-7 minutes until the onions are translucent.
  2. Stir in the minced garlic, cumin, and smoked paprika. Sauté for an additional 1-2 minutes until fragrant.
  3. Add the rinsed lentils and rice to the pot, stirring well to coat them with the flavorful mixture.
  4. Carefully add the vegetable broth. Bring the mixture to a boil, then reduce to a simmer.
  5. Cover the pot and let it simmer for about 20-25 minutes, or until the lentils and rice are tender and have absorbed most of the liquid.
  6. Once cooked, remove from heat and season with salt and pepper to your liking. Fluff the mixture with a fork and garnish with fresh parsley.
  7. Enjoy your Mediterranean Lentils and Rice warm, straight from the pot.

Notes

Feel free to experiment with different types of lentils or rice. Red lentils will cook quicker, while brown rice offers a nuttier flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months.