High-Protein Arabic Rice with Lentils – An Easy Vegan Staple
This lentil rice might look humble, but it's packed with plant protein, full of flavor, and the kind of dish you’ll crave all week long.
Ingredients
- 350g/ 2 cups Rice
- 200g/ 1 cup Black Lentils
- 4 Red Onions sliced
- 2 Red Peppers sliced
- 100g/ 1 cup Walnuts
- 6-8 cloves Garlic chopped
- 2 tbsp Olive Oil
- 100g/ ½ cup Black Olives
- 2 tsp Cumin ground
- 1 handful Cilantro or Parsley chopped
- ½ Lemon squeezed
Optional
- Mushrooms
- Cherry Tomatoes
Instructions
- Start by rinsing both the rice and lentils under cold water until the water runs clear. Bring two pots of salted water to a boil—one for the rice and one for the lentils. Cook them separately until just tender, then drain and set aside.
- Slice the onions and red peppers into thin strips. If using mushrooms, slice them as well. Coarsely break apart the walnuts and chop the garlic. In a large pan, heat about 3 tablespoons of olive oil over medium-high heat.
- Add the chopped garlic and walnuts to the hot oil and briefly let them sizzle for about a minute. Then add the sliced onions, peppers, and mushrooms (if using), and stir everything together well. Season with salt and pepper, and let the mixture cook down and caramelize slowly for about 10 minutes, stirring occasionally.
- Once the onions start to brown and stick together slightly, sprinkle in the cumin and add the black olives. Stir everything well and let it cook for another 2 minutes to bring out the flavors.
- Turn off the stove and add the cooked lentils, rice, fresh herbs, and cherry tomatoes (if using) to the pan. Gently stir everything together with a large spoon or spatula, being careful not to mash the rice. Once the spices and vegetables are well mixed in, squeeze some fresh lemon juice over the top, drizzle with a teaspoon of olive oil, and adjust the salt to taste. Enjoy!
