Middle Eastern Rice Lentils
Elevate your dinner table with the hearty and aromatic flavors of Middle Eastern Rice Lentils, a comforting one-pot dish that's as nutritious as it is delicious. This vegan-friendly recipe combines the earthy richness of green or brown lentils with fluffy long-grain white rice, all infused with warm spices like cumin and cinnamon. What truly sets this dish apart is the deeply caramelized onions, adding a touch of sweetness and complexity to every bite. Cooked in water or vegetable broth for added depth, this wholesome meal is perfect for meal prep or feeding a crowd. Garnish with fresh parsley for a burst of color, and pair it with creamy plain yogurt for a delightful contrast. With simple ingredients and bold flavors, this Middle Eastern-inspired recipe is a must-try!
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 1 cup Long-grain white rice
- 2 Large onions
- 4 cups Water or vegetable broth
- 4 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.25 teaspoons Ground cinnamon
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
- Plain yogurt (optional, for serving)
Instructions
Rinse the lentils under cold water and check for any debris. Set aside.
In a medium pot, combine the lentils and 2 cups of water or vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low and simmer uncovered for 15 minutes. Drain and set aside.
While the lentils cook, rinse the rice under cold water until the water runs clear. Drain and set aside.
Peel the onions and slice them into thin rings or half-moons.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the onions, sprinkle with a pinch of salt, and cook, stirring frequently, for 20-25 minutes, until deeply caramelized and golden brown. Once cooked, set aside about half of the caramelized onions for garnish.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the ground cumin and ground cinnamon. Sauté for 30 seconds to release their aroma.
Add the rice to the pot and stir to coat in the spiced oil. Cook for 2 minutes, stirring frequently.
Add the partially cooked lentils, 2 cups of water or vegetable broth, salt, and black pepper to the pot. Stir to combine. Bring to a boil, then reduce the heat to low and cover. Cook for 20 minutes or until the rice and lentils are tender and the liquid is absorbed.
Turn off the heat and let the mixture rest, covered, for 5 minutes. Fluff with a fork.
Transfer the rice and lentil mixture to a serving dish. Top with the reserved caramelized onions.
Garnish with fresh parsley, if desired, and serve with a side of plain yogurt for added creaminess.
Nutrition Facts
Calories |
1289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 7399 mg | 322% | |
| Total Carbohydrate | 145.9 g | 53% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 28.4 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 406 mg | 31% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1980 mg | 42% | |
*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.
