(1)

Mediterranean Lentils and Rice

Rate This Article

Comment On This Article

Savor the flavors of the Mediterranean in every bite of this hearty side dish. Increase the serving size, and the protein-packed dish becomes a meatless entrèe.

Serves: 6

What You'll Need:
  • 1 cup dried lentils
  • 1 teaspoon salt
  • 1 tablespoon chopped fresh or dried rosemary
  • 1 medium onion, chopped
  • 1 cup converted long-grain rice
  • 2 (14-ounce) cans seasoned chicken broth with roasted garlic
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/4 cup chopped kalamata olives
  • 1 (4-ounce) package crumbled feta cheese
What To Do:
  1. Place lentils in a 4-quart slow cooker. Cover with water 2 inches above lentils; let soak 8 hours. Drain and rinse; return lentils to slow cooker.

  2. Sprinkle lentils with salt and rosemary. Layer onion over lentils; then add rice. Pour broth over layers.

  3. Cover and cook on LOW setting 4 hours. Uncover and stir in tomatoes. Cover and cook on LOW setting 45 more minutes or until lentils are tender and liquid is almost absorbed. Gently stir in olives and cheese. Serve immediately.

This recipe is from The Best of Mr. Food Cookbook Series © Oxmoor House, Inc. If you would like more recipes like this, click here.

  • Tasty Quick & Easy Recipes
  • Helpful Cooking Tips & Hints
  • Themed eCookbooks
  • Special Partner Offers
  • ...and so much more

Enter Your Email:

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Connect with Us

Find us online

Facebook Google Plus Twitter Pinterest Twitter RSS