Description
A flavorful Mediterranean lentils and rice recipe made with tender brown lentils, fluffy basmati rice, caramelized onions, garlic, olive oil, warm spices, fresh herbs, and lemon. This simple one pot meal is hearty, satisfying, and perfect for an easy lunch, weeknight dinner, or meal prep.
Ingredients
1 cup brown or green lentils, rinsed
1 cup basmati or long grain white rice, rinsed
2 large yellow onions, thinly sliced
3 cloves garlic, minced
3 tablespoons extra virgin olive oil
4 cups vegetable broth or water, divided as needed
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
1/2 teaspoon black pepper
1 teaspoon salt, or to taste
2 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
2 green onions, thinly sliced
1 lemon, cut into wedges
Greek yogurt, tahini, or feta for serving, optional
Instructions
Rinse the lentils and rice separately under cool running water. Drain well and set aside.
Heat the olive oil in a large pot over medium heat. Add the sliced onions and cook for 12 to 15 minutes, stirring regularly, until soft and deeply golden. Remove some of the caramelized onions and reserve them for serving.
Add the garlic, cumin, coriander, paprika, cinnamon, black pepper, and salt. Cook for about 30 seconds, stirring until fragrant.
Add the lentils and about 3 cups of vegetable broth or water. Bring to a gentle boil, then reduce the heat and simmer for 10 to 15 minutes, or until the lentils are partially tender.
Stir in the rinsed rice. Add additional broth or water if needed so there is enough liquid for the rice to cook. Cover the pot and simmer over low heat for about 15 to 20 minutes, or until the rice and lentils are tender and the liquid has been absorbed.
Remove the pot from the heat and leave it covered for 5 to 10 minutes. This resting time helps the rice finish steaming.
Fluff the lentils and rice gently with a fork. Taste and adjust the salt, pepper, and spices as needed.
Top with the reserved caramelized onions, parsley, cilantro, and sliced green onions. Serve warm with fresh lemon wedges and optional yogurt, tahini, or feta.
Notes
Brown or green lentils work best because they hold their shape during cooking.
Avoid split red lentils if you want distinct lentils and fluffy rice, as red lentils soften much more quickly.
Cooking time and the amount of liquid required can vary depending on the type of lentils and rice used.
For deeper flavor, take your time caramelizing the onions until they are golden brown.
Brown rice can replace white rice, but it will require additional cooking time and liquid.
For a vegan version, use vegetable broth and serve with tahini or another plant based topping instead of dairy.
Store leftovers promptly in a covered container in the refrigerator and reheat thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan Roasting
- Cuisine: Mediterranean Inspired
Keywords: Sheet Pan Chicken Pitas, Mediterranean chicken pitas, chicken pita recipe, Greek chicken pitas, chicken pita pockets, sheet pan chicken, roasted chicken pitas, chicken and vegetable pitas, easy chicken dinner, Mediterranean chicken recipe