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!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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)
• 0 Plain yogurt (optional, for serving)

Directions

Step 1

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.

Step 2

While the lentils are cooking, rinse the rice under cold water until the water runs clear to remove excess starch. Set the rice aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Once cooked, remove the pot from the heat and let it sit covered for 5-10 minutes to allow the flavors to meld.

Step 7

Fluff the rice and lentil mixture with a fork and taste for seasoning, adding more salt or pepper if needed.

Step 8

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

Serving size	(2049.3g)

Amount per serving	% Daily Value*
Calories	1422.6

Total Fat 76.2g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 6.6g
Cholesterol 15mg	0%
Sodium 3676.3mg	0%
Total Carbohydrate 149.4g	0%
Dietary Fiber 26.1g	0%
Total Sugars 29.9g
Protein 35.3g	0%

Vitamin D 80IU	0%
Calcium 472.0mg	0%
Iron 13.1mg	0%
Potassium 1811.4mg	0%

*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.

Source of Calories

Fat: 48.1%

Protein: 9.9%

Carbs: 41.9%