Mediterranean Lentils and Rice

SERVES: 6

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.

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

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

Notes

Nutritional InformationShow More

Servings Per Recipe: 6

Amount Per Serving % Daily Value *
Calories 317
Calories from Fat 50
Total Fat 5.6g 9 %
Saturated Fat 3.1g 16 %
Trans Fat 0.0g 0 %
Protein 15g 29 %

Amount Per Serving % Daily Value *
Cholesterol 17mg 6 %
Sodium 1,258mg 52 %
Total Carbohydrates 51g 17 %
Dietary Fiber 12g 48 %
Sugars 4.0g 0 %

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

BeckySue

Aug 13, 2016

This is so delicious as is, but I add 1/2 tsp of Penzy's light curry powder. It's for "beginners." lol I have started using dried beans, lentils, barley, etc. and soaking them overnight and it's not really more work than canned beans, and they taste better and have a better consistency. Soaking them overnight makes them creamier without falling apart, so I read and tested the theory myself. I have an immersion/stick blender that I use every chance I get, and a little swirling smashes up some beans/lentils but not all, to make a creamy, thick broth with texture.