Mediterranean Rice and Lentil Skillet
A vibrant, nutritious dish combining rice, lentils, and fresh vegetables.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium white onion, finely chopped approx. 150 g
- 1 medium red bell pepper, finely chopped
- 2 cups fresh spinach, finely chopped 60 g
- 2.5 cups cooked long-grain white or brown rice 575 g
- 1 can brown lentils, rinsed and drained 15 oz
- 2 tsp za’atar seasoning
- 0.5 cup kalamata olives, pitted and sliced 45 g
- 1 pinch salt
- 1 pinch pepper
- 1 squeeze fresh lemon juice optional
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and red bell pepper to the skillet. Season with salt and pepper, and cook for about 2-3 minutes, or until fragrant and beginning to brown.
- Stir in the chopped spinach and cook for an additional 2 minutes, until wilted.
- Add the cooked rice, lentils, and za’atar seasoning to the skillet. Stir well to combine and cook until the rice is heated through, allowing it to sit for 2-3 minutes at a time to brown and crisp slightly.
- Gently fold in the sliced kalamata olives and remove the skillet from heat.
- Season with additional salt, pepper, and a squeeze of fresh lemon juice, if desired.
Notes
For added flavor, consider mixing in some diced tomatoes or feta cheese. This dish can be served warm or at room temperature, making it perfect for meal prep!