Mediterranean Rice and Lentils (2024)

Love Mediterranean flavours? Then you’ll love this 30-minute flavour-packed rice and lentil recipe!

This tasty but simple dish is a great way to use up leftover rice, is super easy to make and delicious on its own for a quick and healthy meal, or paired with a main dish or other side.

This recipe can be enjoyed hot but it’s also delicious served as a cold lentil salad and it tastes even better the next day.

It works well for BBQ’s and summer get-togethers, especially since you can make it advance so you’re all ready to go.

Not only is it delicious, but with ingredients like lentils, spinach and bell pepper, it’s very nutritious too! Enjoy these Mediterranean-inspired rice and lentils for easy meal or side dish any night of the week.

Recipe At-A-Glance

• Vegan and gluten-free.
• Nut-free.
• No added sugar.
• Can be oil-free.
• High in protein and fiber.
• Low in fat.
• Good use for leftover rice.
• Easy to make.
• Versatile.
• Great for meal prep.
• Ready in 30 minutes.
• One pan.
• Minimal ingredients.

Ingredients & Substitutions

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

• Olive Oil: Can be substituted with avocado oil, or for an oil-free recipe, you can use water or broth.
• Bell Pepper: Any colour of bell pepper is suitable (red, green, orange, etc.).
• Onion: White or yellow onion works.
• Spinach: Use fresh spinach, baby spinach or substitute it with kale.
• Cooked Rice: Any cooked white or brown rice works. I like to use rice that’s been stored in the fridge overnight for the best “fried” rice texture. You could also use another grain like quinoa or farro.
• Lentils: You can use 1 15 oz can of lentils or about 1.5 cups of cooked green or brown lentils. You can swap the lentils for chickpeas or white beans.
• Za’atar Seasoning: Za’atar is a Middle Easter spice mix that includes thyme, oregano, sesame, marjoram, cumin and coriander. It’s readily available online or in well-stoked grocery stores.
• Sumac: Optional additional seasoning (za’atar already contains sumac so feel free to skip the additional flavouring).
• Olives: I love kalamata olives here but sliced black olives would also work. If you don’t like olives, you can leave them out.

Step-by-Step Instructions

Step 1: Heat the olive oil in a large skillet over medium heat.

Add the onion and bell peppers, season with salt and pepper, and cook until fragrant and softened, about 2-3 minutes.

Step 2: Add the chopped spinach, stir and cook for another 2 minutes.

Step 3: Add the cooked rice, lentils and spices, stir well and cook for a few minutes until the rice is heated through.

After stirring in the rice, spread the mixture evenly in the pan and let it sit for a few minutes without stirring to allow to brown slightly on the bottom.

Can I use red lentils?

What kind of rice should I use?

Any cooked brown rice or white long-grain rice works. For best results, use cooked rice that’s been stored in the fridge overnight. You can also substitute something like quinoa, farro or bulgur.

What if i can’t find za’atar seasoning?

Storing Instructions

• Can be made up to 5 days in advance so works well for meal prep.
• Can be enjoyed cold or reheated in the microwave or in a pan on the stovetop.
• Let cool completely before storing
• Store in a sealed container in the fridge for up to 5 days.
• Not suitable for freezing.

What to Make Next

• Mediterranean Chickpea Skillet: Another easy one-pan meal featuring chickpeas, spinach and tomato.
• Mediterranean Quinoa Bowls: All the best Mediterranean-inspired ingredients like olives, tofu feta, cucumber, tomato and pickled red onion.
• Mediterranean Orzo Salad: Easy orzo salad with onion, olive, chickpeas, cucumber and tomato.
• Vegan Greek Pasta Salad: A light and zesty pasta salad recipe.
• Curry Fried Rice: Another way to use fried rice but with Indian-inspired flavours.
• Mediterranean Kale Salad: Easy kale salad with artichokes and zesty vinaigrette.

Looking for more lentil recipes? Try my lentil nourish bowl, curried lentils and quinoa, lentil shepherd’s pie, lentil sweet potato stew or roasted vegetable lentil salad.

Ingredients

• 1 tbsp olive oil (15 ml)
• 1 white onion, finely chopped (approx. 1 cup, 150 g)
• 1 red bell pepper, finely chopped
• 2 cups fresh spinach, finely chopped (60 g)
• 2 ½ cups of cooked long-grain white or brown rice (575 g)
• 1 15 oz can lentils, rinsed and drained (or 1.5 cups cooked green or brown lentils)
• 2 tsp za’atar seasoning
• 1 tsp sumac, optional
• ¼ cup kalamata olives, pitted and sliced (45 g)
• salt and pepper, to taste
• squeeze of fresh lemon juice, optional

Cook ModePrevent your screen from going dark

1. Heat Oil: Heat the olive oil in a large skillet over medium heat.
2. Cook Onion & Pepper: Add the onion and bell pepper, season with salt and pepper, cook until fragrant and beginning to brown, about 2-3 minutes.
3. Add Spinach: Stir in the chopped spinach and cook for another 2 minutes,
4. Add Rice, Lentil & Seasoning: Add the cooked rice, lentils and za’atar, stir to combine and cook until rice is hot, allowing to sit for 2-3 minutes at a time to allow it to brown and crisp.
5. Add Olives: Stir in the kalamata olives and remove from heat.
6. Season and Serve: Season with salt, pepper and a squeeze of lemon juice, if desired.