Mediterranean Rice and Lentils Skillet with Za’atar and Kalamata Olives Recipe

Introduction

This simple rice and lentils dish is a flavorful and nutritious meal that’s perfect for a quick lunch or a satisfying dinner. Packed with vibrant vegetables and seasoned with za’atar, it offers a delightful balance of textures and tastes.

Ingredients

• 1 tbsp olive oil (15 ml)
• 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 ½ cups cooked long-grain white or brown rice (575 g)
• 1 can brown lentils (15 oz), rinsed and drained (or 1.5 cups cooked green or brown lentils)
• 2 tsp za’atar seasoning
• ½ cup kalamata olives, pitted and sliced (45 g)
• Salt and pepper, to taste
• Squeeze of fresh lemon juice, optional

Instructions

1. Step 1: Heat the olive oil in a large skillet over medium heat.
2. Step 2: Add the onion and bell pepper, season with salt and pepper, and cook until fragrant and beginning to brown, about 2–3 minutes.
3. Step 3: Stir in the chopped spinach and cook for another 2 minutes until wilted.
4. Step 4: Add the cooked rice, lentils, and za’atar seasoning. Stir to combine and cook until the rice is hot, allowing the mixture to sit for 2–3 minutes at a time to let it brown and crisp slightly.
5. Step 5: Stir in the kalamata olives and remove the skillet from heat.
6. Step 6: Season with additional salt, pepper, and a squeeze of fresh lemon juice if desired. Serve warm.

Tips & Variations

• For extra flavor, add minced garlic when cooking the onion and pepper.
• Substitute spinach with kale or Swiss chard for a different leafy green.
• Use cooked quinoa or bulgur instead of rice for a variation in texture.
• Add toasted pine nuts or chopped fresh herbs like parsley for added freshness and crunch.

Storage

Store leftover rice and lentils in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave until warmed through. This dish does not freeze well due to the texture of the spinach and olives.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry lentils instead of canned?

Yes, just be sure to cook the lentils fully before adding them to the dish. Use about 1.5 cups of cooked lentils to match the canned amount.

Is this dish suitable for a vegan diet?

Absolutely. This recipe contains no animal products and is a great option for vegans and vegetarians alike.

Mediterranean Rice and Lentils Skillet with Za’atar and Kalamata Olives Recipe

Print Recipe

★★★★★

4.8 from 106 reviews

A hearty and flavorful rice and lentils skillet recipe combining cooked rice, lentils, fresh spinach, bell pepper, and za’atar seasoning for a wholesome, Mediterranean-inspired vegetarian dish.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 tbsp olive oil (15 ml)
• 1 medium white onion, finely chopped (approx. 150 g)
• 1 medium red bell pepper, finely chopped
• 2 cups fresh spinach, finely chopped (60 g)

Main Ingredients

• 2 ½ cups cooked long-grain white or brown rice (575 g)
• 1 can brown lentils (15 oz), rinsed and drained (or 1.5 cups cooked green or brown lentils)

Seasonings and Extras

• 2 tsp za’atar seasoning
• ½ cup kalamata olives, pitted and sliced (45 g)
• Salt and pepper, to taste
• Squeeze of fresh lemon juice, optional

Instructions

1. Heat the oil: Heat the olive oil in a large skillet over medium heat to create a flavorful base for the dish.
2. Sauté onion and bell pepper: Add the finely chopped white onion and red bell pepper to the skillet, season with salt and pepper, and cook until fragrant and beginning to brown, about 2-3 minutes.
3. Add spinach: Stir in the chopped fresh spinach and cook for an additional 2 minutes until wilted and incorporated.
4. Combine rice, lentils, and seasoning: Add the cooked rice, rinsed lentils, and za’atar seasoning into the skillet. Stir to combine and cook until the rice is heated through, allowing it to sit occasionally for 2-3 minutes to brown and crisp slightly.
5. Add olives and finish: Stir in the sliced kalamata olives then remove the skillet from heat.
6. Season and serve: Adjust seasoning with salt, pepper, and a squeeze of fresh lemon juice if desired for a bright finish. Serve warm.

Notes

• Leftover rice and lentils should be kept in an airtight container in the fridge and consumed within 5 days.
• This dish is not suitable for freezing as the texture can degrade upon thawing.
• Use brown rice for a nuttier flavor and higher fiber content if preferred.
• Za’atar can be substituted with a mix of thyme, sumac, and sesame seeds if unavailable.

Keywords: rice and lentils, Mediterranean rice recipe, vegetarian skillet, za’atar rice, quick vegetarian meal