Can I use different lentils?

Yes! Brown or green lentils work best because they hold their shape. Red lentils break down too much for this style of dish.

Is this Mediterranean rice and lentils recipe gluten-free?

Yes, as long as your rice and seasoning are certified gluten-free. Always double-check labels if needed.

Can I use fresh-cooked lentils instead of canned?

Absolutely. About 1.5 cups of cooked lentils equals one 15 oz can. Just make sure they’re not overcooked and mushy.

How do I make it more filling?

Add chickpeas or serve it alongside grilled vegetables. You could even top it with a fried egg if you’re not vegan.

What does za’atar taste like?

Za’atar is earthy, slightly tangy, and herbaceous. It usually contains thyme, sesame seeds, and sumac. It’s what gives this dish its Mediterranean personality.

Mediterranean Rice and Lentils Recipe: 20-Minute Irresistible Skillet

Name: Mediterranean rice and lentils recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 tbsp olive oil; 1 medium white onion, finely chopped (about 150 g); 1 medium red bell pepper, finely chopped; 2 cups fresh spinach, finely chopped (60 g); 2 ½ cups cooked long-grain white or brown rice (575 g); 1 can (15 oz) brown lentils, rinsed and drained (or 1 ½ cups cooked green or brown lentils); 2 tsp za’atar seasoning; ½ cup kalamata olives, pitted and sliced (45 g); Salt, to taste; Black pepper, to taste; Fresh lemon juice, optional

Description

This Mediterranean rice and lentils recipe is a quick, 20-minute vegan dinner packed with bold Mediterranean flavors. Made in one skillet with rice, lentils, spinach, bell peppers, olives, and za’atar seasoning, it’s perfect for meal prep and busy weeknights.

Ingredients

Scale

1 tbsp olive oil
1 medium white onion, finely chopped (about 150 g)
1 medium red bell pepper, finely chopped
2 cups fresh spinach, finely chopped (60 g)
2 ½ cups cooked long-grain white or brown rice (575 g)
1 can (15 oz) brown lentils, rinsed and drained (or 1 ½ cups cooked green or brown lentils)
2 tsp za’atar seasoning
½ cup kalamata olives, pitted and sliced (45 g)
Salt, to taste
Black pepper, to taste
Fresh lemon juice, optional

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Instructions

Heat olive oil in a large skillet over medium heat.
Add chopped onion and red bell pepper. Season with salt and pepper. Cook for 2–3 minutes until fragrant and lightly golden.
Stir in chopped spinach and cook for about 2 minutes until wilted.
Add cooked rice, lentils, and za’atar seasoning. Stir well to combine. Let the mixture sit undisturbed for 2–3 minutes at a time to allow the rice to lightly brown and crisp before stirring again.
Stir in sliced kalamata olives and remove from heat.
Taste and adjust seasoning with salt, pepper, and a squeeze of fresh lemon juice if desired. Serve warm.

Notes

Day-old rice works best for better texture and crisping.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Not suitable for freezing, as texture may change.

Add red pepper flakes for heat or dairy-free yogurt for creaminess.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Skillet / Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1/4 of recipe
Calories: 286 kcal
Sugar: 3 g
Sodium: 273 mg
Fat: 5 g
Saturated Fat: 0.7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 49 g
Fiber: 9 g
Protein: 11 g
Cholesterol: 0 mg