Ingredients
Main Ingredients
- 2 cans lentils (15 oz / 400 g each), drained and rinsed
- 1½ cups cooked basmati rice (or ½ cup / 100 g uncooked rice to be cooked separately)
- 2 tablespoons extra virgin olive oil
- 2 onions, thinly sliced
- ½ cup water
- 1 tablespoon honey (or substitute sugar or maple syrup)
- 2 cloves garlic, grated
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon cinnamon
- ½ teaspoon turmeric powder
- ¼ teaspoon red pepper flakes (adjust to taste)
- ¾ teaspoon salt (or to taste)
- Black pepper (to taste)
- 2 tablespoons flat-leaf parsley or cilantro, chopped
- 1 large lemon (for serving)
- Optional: Greek yogurt (for serving)
Instructions
- Cook Onions: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced onions, a pinch of salt, and 1 tablespoon of honey. Cook for 10 to 13 minutes, stirring occasionally, until onions are soft and start to caramelize. Add ½ cup water halfway through cooking to prevent burning.
- Toast Spices: Stir in the grated garlic, paprika, ground coriander, ground cumin, cinnamon, turmeric powder, and red pepper flakes. Toast the spices for about a minute, stirring constantly, until fragrant to enhance the flavors.
- Add Lentils and Rice: Incorporate the drained lentils, cooked basmati rice, chopped parsley, salt, and black pepper. Stir well and cook for an additional 3 to 5 minutes just until the mixture is heated through and flavors are melded.
- Serve: Finish the dish with a squeeze of fresh lemon juice and sprinkle with additional chopped parsley if desired. Serve with a dollop of Greek yogurt if wanted, and optionally alongside grilled chicken, lamb skewers, or a tagine.
Notes
- Substitutions: Use French or black lentils for firmer texture; swap basmati with brown rice, jasmine rice, or quinoa for extra fiber; replace honey with maple syrup or sugar for a vegan option; garlic powder can be used instead of fresh garlic; substitute olive oil with avocado or light olive oil; add za’atar or smoked paprika for varied spice profiles; fresh herbs can be replaced with mint, dill, or basil; lemon can be substituted with lime juice or a splash of apple cider vinegar.
- Tips: Canned lentils make this dish quick and convenient; slow caramelization of onions enhances sweetness; toasting spices releases stronger aroma and flavor; add water or veggie broth if texture feels dry; Greek yogurt adds creaminess and protein; customize by adding spinach, roasted veggies, or olives; keeps well for up to 3 days and reheats nicely for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
