Mediterranean Lentils and Rice
Four modest skillet portions of cooked lentils and basmati rice with softened onions, honey, garlic, warm spices, parsley, and lemon.
Ingredients
Skillet
- 2 cans cooked lentils 15 ounces each, drained and rinsed
- 1½ cups cooked basmati rice OR prepare ½ cup dry rice separately; not both
- 2 tablespoons olive oil
- 2 medium onions Thinly sliced
- ½ cup water For onion stage
- 1 tablespoon honey
- 2 cloves garlic Grated
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ¼ teaspoon red pepper flakes
- ¾ teaspoon salt Pinch for onions from this amount, remainder later
- to taste black pepper
- 2 tablespoons chopped parsley
Serving
- 1 large lemon Cut into wedges
- ½ cup Greek yogurt Optional batch amount
Instructions
- Warm oil over medium heat and add onion slices, honey, and a small pinch from the measured salt. Cook 10–15 minutes, adding the ½ cup water halfway and stirring to prevent scorching.
- Stir garlic and all dry spices through the softened onions for about 1 minute.
- Fold in drained lentils, cooked basmati rice, parsley, and remaining measured salt. Heat gently 5–8 minutes, stirring, and check 165°F if reheating previously cooked rice. Add a small water splash only if needed.
- Taste and serve four modest portions with lemon wedges and optional yogurt. Grain preparation is separate from this skillet schedule.
Notes
Cooked rice only:1½ cups prepared, OR cook the ½ cup dry alternative separately. Onion water is ½ cup. Salt is divided within one measured amount.40-minute estimate excludes cooking dry rice/lentils. Reheated cooked rice must reach 165°F.