Rice and Lentils
A heartwarming dish combining rice and lentils, perfect for family gatherings or a cozy dinner.
Ingredients
Main Ingredients
- 1 tbsp olive oil For sautéing; I prefer California Olive Ranch for robust flavor.
- 1 medium white onion, finely chopped (approx. 150 g) A must for a base flavor.
- 1 medium red bell pepper, finely chopped Adds sweetness and color.
- 2 cups fresh spinach, finely chopped (60 g) For added nutrition; feel free to swap in kale.
- 2.5 cups cooked long-grain white or brown rice (575 g) Use leftover rice for ease; Jasmine recommended.
- 1 can brown lentils (15 oz, rinsed and drained) Can also use 1.5 cups of cooked green or brown lentils.
- 2 tsp za’atar seasoning Middle Eastern spice blend for depth.
- 0.5 cup kalamata olives, pitted and sliced (45 g) For that briny kick.
- Salt and pepper To taste; essential to elevate flavors.
- Squeeze of fresh lemon juice (optional) For a final touch of brightness.
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat.
- Add the finely chopped onion and red bell pepper, seasoning with a pinch of salt and pepper. Sauté for about 2-3 minutes until fragrant and the onions begin to turn golden.
- Stir in the chopped spinach and continue to cook for another 2 minutes until wilted.
Cooking
- Add the cooked rice, lentils, and za’atar seasoning to the pan. Gently stir to combine everything, cooking until the mixture is heated through and the rice starts to brown along the edges, about 5 minutes.
- Fold in the kalamata olives and remove the skillet from heat.
- Adjust seasoning with any additional salt, pepper, and a squeeze of fresh lemon juice. Serve warm.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months. Great for meal prep!