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Close up of easy Mediterranean lentils and rice served on a blue platter.

Easy Mediterranean Lentils and Rice

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 cans lentils 15 oz / 400 g each can — drained and rinsed
  • 1½ cups (250 g) cooked basmati rice or ½ cup / 100 g uncooked rice to be cooked in water or broth
  • 2 tablespoons extra virgin olive oil
  • 2 onions thinly sliced + 1/2 cup water
  • 1 tablespoon honey sub sugar or maple syrup
  • 2 cloves garlic grated
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon turmeric powder
  • ¼ teaspoon red pepper flakes more or less to taste
  • ¾ teaspoon salt or to taste + black pepper
  • 2 tablespoons flat-leaf parsley or cilantro
  • 1 large lemon for serving + optional Greek yogurt

  • Cook Onions: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 2 onions (thinly sliced), a pinch of salt, and 1 tablespoon honey.
    Cook for about 10 to 13 minutes, stirring occasionally, until the onions are soft and start to caramelize. Add ½ cup of water halfway through to keep them from burning.
    Step 1 – onions cooking in skillet until soft and golden for Mediterranean lentils and rice.
  • Toast Spices: Stir in 2 cloves garlic (grated), 1 teaspoon paprika, 1 teaspoon coriander, ½ teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon turmeric powder, and ¼ teaspoon red pepper flakes. Toast for about a minute until fragrant.
    Step 2 – adding spices and garlic to caramelized onions for Mediterranean flavor.
  • Add Lentils and Rice: Add 2 cans lentils (drained and rinsed), 1½ cups cooked basmati rice, 2 tablespoons flat-leaf parsley (chopped), ¾ teaspoon salt, and black pepper. Stir well and cook for 3 to 5 minutes, until everything is heated through.
    Step 3 – stirring in canned lentils and cooked rice with herbs in large pan.
  • Serve: Finish with a squeeze of lemon juice, more chopped parsley, and a spoonful of Greek yogurt. It’s delicious on its own or served with grilled chicken, lamb skewers, or tagine.
    Step 4 – finishing Mediterranean lentils and rice with lemon juice and fresh parsley.
Substitutions
  • Lentils → Cooked French or black lentils for more bite, or canned lentils for a quick high protein vegetarian meal.
  • Rice → Swap basmati for brown rice, jasmine rice, or quinoa for extra fiber and nutrients.
  • Onions → Use red or yellow onions; shallots work well for a milder flavor.
  • Honey → Replace with maple syrup or sugar for a vegan Mediterranean one pot recipe.
  • Garlic → Use garlic powder or granulated garlic if you’re short on time.
  • Olive oil → Extra virgin is best; substitute with avocado oil or light olive oil.
  • Spices → Add za’atar, allspice, or smoked paprika for a unique twist on the classic flavor.
  • Fresh herbs → Swap parsley or cilantro with mint, dill, or basil for a fresh touch.
  • Lemon → Try lime juice or a splash of apple cider vinegar for acidity and brightness.
 
Tips
  • Use canned lentils for speed: They’re pre-cooked and perfect for an easy Mediterranean dinner in under 30 minutes.
  • Take your time with onions: Slow caramelization brings out natural sweetness and depth.
  • Toast your spices: A quick minute in the pan releases bold flavor.
  • Fix the texture: Add a splash of water or veggie broth if it feels too dry.
  • Add a creamy touch: Top with Greek yogurt or Skyr for richness and extra protein.
  • Make it your own: Mix in spinach, roasted veggies, or olives for color and nutrients.
  • Great for meal prep: This high fiber lentil recipe stays fresh for up to 3 days and reheats beautifully.
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