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!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

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)
• 0 Plain yogurt (optional, for serving)

Directions

Step 1

Rinse the lentils under cold water and check for any debris. Set aside.

Step 2

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.

Step 3

While the lentils cook, rinse the rice under cold water until the water runs clear. Drain and set aside.

Step 4

Peel the onions and slice them into thin rings or half-moons.

Step 5

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.

Step 6

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.

Step 7

Add the rice to the pot and stir to coat in the spiced oil. Cook for 2 minutes, stirring frequently.

Step 8

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.

Step 9

Turn off the heat and let the mixture rest, covered, for 5 minutes. Fluff with a fork.

Step 10

Transfer the rice and lentil mixture to a serving dish. Top with the reserved caramelized onions.

Step 11

Garnish with fresh parsley, if desired, and serve with a side of plain yogurt for added creaminess.

Nutrition Facts

Serving size	1880.3 grams (1880.3g)

Amount per serving	% Daily Value*
Calories	1289

Total Fat 63.80g	82%
Saturated Fat 11.00g	55%
Polyunsaturated Fat 5.30g
Cholesterol 15mg	5%
Sodium 7399mg	322%
Total Carbohydrate 145.90g	53%
Dietary Fiber 24.70g	88%
Total Sugars 28.40g
Protein 35.40g	71%

Vitamin D 80IU	400%
Calcium 406mg	31%
Iron 12mg	68%
Potassium 1980mg	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.

Source of Calories

Fat: 44.2%

Protein: 10.9%

Carbs: 44.9%