Name: Mediterranean Lentils and Rice
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 1 large onion, finely chopped; 2 carrots, peeled and finely chopped; 2 celery stalks, finely chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon smoked paprika; ¼ teaspoon ground cinnamon (optional); 1 cup brown or green lentils, rinsed; 4 cups vegetable broth (or water); 1 (14.5 ounce) can diced tomatoes, undrained; 1 bay leaf; Salt and freshly ground black pepper to taste; 1 cup long-grain white rice, rinsed; ½ cup chopped fresh parsley; ¼ cup chopped fresh mint; Juice of ½ lemon; Optional garnishes: Kalamata olives, crumbled feta cheese, toasted pine nuts

Description

A flavorful, hearty, and simple one-pot dish featuring tender lentils, fluffy rice, and aromatic Mediterranean spices. Perfect for weeknight meals and meal prep.

Ingredients

Scale

1 tablespoon olive oil
1 large onion, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon smoked paprika
¼ teaspoon ground cinnamon (optional)
1 cup brown or green lentils, rinsed
4 cups vegetable broth (or water)
1 (14.5 ounce) can diced tomatoes, undrained
1 bay leaf
Salt and freshly ground black pepper to taste
1 cup long-grain white rice, rinsed
½ cup chopped fresh parsley
¼ cup chopped fresh mint
Juice of ½ lemon
Optional garnishes: Kalamata olives, crumbled feta cheese, toasted pine nuts

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook until softened, about 8-10 minutes.
2. Add minced garlic and cook for 1 minute until fragrant. Stir in cumin, coriander, smoked paprika, and cinnamon (if using); cook for 30 seconds until fragrant.
3. Stir in rinsed lentils, vegetable broth, diced tomatoes with juice, and bay leaf. Season with salt and pepper. Bring to a boil.
4. Reduce heat, cover, and simmer for 25-30 minutes, or until lentils are tender.
5. While lentils simmer, cook rice according to package directions, or add rinsed rice to the pot during the last 15-18 minutes of lentil simmering time, adding more liquid if needed.
6. Remove and discard bay leaf. Gently fold in cooked rice (if cooked separately).
7. Stir in chopped parsley, mint, and lemon juice. Taste and adjust seasoning.
8. Serve warm, with optional garnishes.

Notes

Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of liquid, in the microwave with a damp paper towel, or in the oven at 350°F (175°C) covered with foil.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: Approx. 350-400 kcal (without optional garnishes)
Sugar: Approx. 10g
Sodium: Varies based on broth and added salt
Fat: Approx. 8g
Carbohydrates: Approx. 60g
Fiber: Approx. 15g
Protein: Approx. 15g