Middle Eastern Rice and Lentils
Discover the comforting flavors of Middle Eastern Rice and Lentils, a hearty, plant-based dish that's as wholesome as it is delicious. This recipe combines tender lentils and fluffy long-grain white rice, infused with warm spices like cumin, coriander, and a hint of cinnamon for a beautifully aromatic profile. The star of the dish is the deeply caramelized onions, which add a rich, sweet-savory topping that elevates each bite. Perfect for meal prep or a satisfying weeknight dinner, this one-pot recipe is ready in under an hour and pairs wonderfully with a dollop of creamy yogurt or a sprinkle of fresh parsley. Simple, flavorful, and nutrient-packed, this Middle Eastern classic is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 4 cups Water
- 1 cup Long-grain white rice
- 5 tablespoons Olive oil
- 3 medium Yellow onions (thinly sliced)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.25 teaspoons Ground cinnamon
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
- Plain yogurt (optional, for serving)
Instructions
Rinse the lentils thoroughly under cold water to remove any debris. Add the lentils to a medium pot with 2 cups of water and bring to a boil. Reduce the heat to a simmer, cover, and cook for 15 minutes. The lentils should be partially cooked. Drain and set aside.
While the lentils are cooking, rinse the rice under cold water until the water runs clear to remove excess starch. Set the rice aside.
In a large skillet or pot, heat 3 tablespoons of olive oil over medium heat. Add the sliced onions and cook, stirring often, for 20-25 minutes, or until they are deep golden brown and caramelized. Remove about half of the caramelized onions and set them aside for garnishing.
To the remaining onions in the pot, add the partially cooked lentils, the rinsed rice, cumin, coriander, cinnamon, salt, and black pepper. Stir everything well to combine.
Pour in 2 cups of water, bring the mixture to a boil, then reduce the heat to low. Cover the pot tightly with a lid and let the mixture simmer for 20 minutes, or until the rice is tender and the water is fully absorbed.
Once cooked, remove the pot from the heat and let it sit covered for 5-10 minutes to allow the flavors to meld.
Fluff the rice and lentil mixture with a fork and taste for seasoning, adding more salt or pepper if needed.
Serve the rice and lentils on a platter, topped with the reserved caramelized onions. Garnish with fresh parsley if desired, and serve with plain yogurt on the side.
Nutrition Facts
Calories |
347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 766 mg | 33% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 7.2 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 128 mg | 10% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 473 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
