Mediterranean Lentils and Rice with Pickled Onions

Mediterranean Lentils and Rice

Whole brown lentils and separate grains of rice form a lightly spiced stovetop pilaf. The lentils simmer first, just until their outsides soften, then finish cooking with the rice. Stopping that first simmer early helps them hold their shape.

Quick-pickled red onions add a bright, tangy contrast to the warm pilaf. Serve them in a separate pile with a swoosh of hummus, rather than stirring either topping into the rice.

Ingredients for Mediterranean Lentils and Rice

For the lentils and rice

• 1 cup dry brown lentils, picked over and rinsed (190g)
• 1 cup long-grain white rice, rinsed and drained (185g)
• 1 medium yellow onion, finely chopped (about 150g)
• 2 tablespoons olive oil
• 1 teaspoon cumin seeds, lightly crushed
• 1/4 teaspoon ground cinnamon
• 1 teaspoon fine salt, plus more to taste
• Water for simmering the lentils, plus 1 3/4 cups fresh water for the pilaf
• Freshly ground black pepper, to taste (optional)

For the toppings

• 1 medium red onion, thinly sliced into rings or half-rings (about 150g)
• 1/3 cup red wine vinegar
• 1/3 cup water
• 1 teaspoon granulated sugar
• 1/2 teaspoon fine salt
• 3/4 cup prepared plain hummus (about 180g)
• 1/4 cup chopped flat-leaf parsley (about 15g)
• 1/4 teaspoon sweet paprika
• 1 teaspoon olive oil

Yield: 4 servings. Time: About 15 minutes prep, 40–50 minutes cooking, and a 10-minute covered rest. Allow about 1 hour total when prep and pickling overlap with cooking.

How to Make Mediterranean Lentils and Rice

1. Quick-pickle the red onion: Combine the red onion, vinegar, 1/3 cup water, sugar, and 1/2 teaspoon salt in a small bowl or jar. Press the slices into the liquid and let stand at room temperature for at least 20 minutes while you cook. The onions should soften and turn pink.
2. Partially cook the lentils: Put the lentils in a 3- to 4-quart pot with a tight-fitting lid and cover generously with water. Bring to a boil, then reduce to a gentle simmer, uncovered or partly covered. Start checking at 15 minutes. After about 15–25 minutes, the outsides should yield while the centers still resist slightly when bitten. Drain and set aside.
3. Cook the onion and toast the rice: In the drained pot, heat 2 tablespoons olive oil over medium heat. Cook the yellow onion until soft with a few golden edges. Stir in the cumin and cinnamon briefly, then add the drained rice and stir until coated and lightly toasted. Allow about 7–9 minutes total for this step.
4. Simmer the pilaf: Add the lentils, 1 3/4 cups fresh water, and 1 teaspoon salt. Bring to a simmer and stir once. Cover tightly, reduce the heat to low, and cook undisturbed. Start checking at 18 minutes; the rice should be tender and the liquid absorbed after about 18–22 minutes. If the rice is still firm but the pot is dry, add 1–2 tablespoons hot water, cover, and cook a few minutes longer on low.
5. Rest and fluff: Remove the pot from the heat and leave it covered for 10 minutes. Fluff gently to keep the lentils intact. Taste and add more salt or black pepper if desired.
6. Assemble the bowls: Divide the warm pilaf among four shallow bowls. Lift the pickled onions from their liquid, drain well, and place them beside the pilaf. Add a separate swoosh of hummus to each bowl and scatter parsley over the top. Dust the hummus lightly with paprika and drizzle the remaining teaspoon of olive oil over it.

How Tender Should the Lentils Be Before Adding the Rice?

Stop the first simmer before the lentils are fully tender. Their outsides should have softened, but the centers should still feel firm; they will finish cooking during the covered rice simmer. Check early rather than relying on a fixed time, since lentil size and age affect how quickly they soften. The finished lentils should be tender and hold their shape.

This version uses unsoaked lentils and long-grain white rice. Brown rice needs a longer cooking method and a different amount of liquid, so it is not a direct swap.

Keep the Toppings Separate

Drain the pickled onions before adding them to the bowls, and spoon the hummus beside the pilaf. Keeping the pickling liquid and hummus out of the rice helps the grains stay fluffy and the three parts of the bowl remain distinct.

Storage and Reheating

Refrigerate the cooked rice and lentils promptly, within 2 hours, in an airtight container for up to 3–4 days. Keep the pickled onions and hummus in separate refrigerated containers, following any package guidance for the hummus. The onions can be made ahead; assemble the bowls just before serving.

Reheat the pilaf with a splash of water until steaming hot throughout, then add the chilled toppings. For longer storage, freeze portions of the plain pilaf without hummus or onions for about 1–2 months for best quality. Thaw in the refrigerator and reheat thoroughly.

Nutrition

Approximate nutrition per serving (1 of 4 bowls): 525 calories, 19g protein, 12g fat, and 83g carbohydrates. Approximate nutrition per 100g: 135 calories, 5g protein, 3g fat, and 21g carbohydrates. Values are estimates; hummus brands, the amount of pickling liquid retained, and the finished weight will affect the totals.