Lentil-Rice Pilaf from the Dodecanese
Discover the authentic Lentil-Rice Pilaf from Halki, a charming island in the southern Dodecanese. This traditional Greek recipe combines lentils and rice, a beloved pairing in Mediterranean cuisine. Perfect for vegans and vegetarians, this hearty dish is rich in flavor and nutrition. Whether served as a main dish or a side, this pilaf is sure to impress with its simplicity and wholesome ingredients.
Why You'll Love this recipe:
Authentic Greek flavors inspired by the Dodecanese islands.
Easy to make with simple pantry staples.
Vegan-friendly and packed with protein from lentils.
Ideal for meal prep or weeknight dinners.
Ingredients
- 2 cups small brown lentils
- ¾ cup extra virgin olive oil, plus more for drizzling
- 2 large tomatoes, chopped and with juice
- Salt and freshly ground black pepper, to taste
- 1 cup medium- or long-grain rice
- 1 large onion chopped
- 1/2 cup chopped fresh mint or parsley
- 8 - 10 teardrop tomatoes, halved
Instructions
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Prep the Lentils:
Rinse lentils thoroughly under cold running water using a colander.
Heat 3 tablespoons of olive oil in a large pot over medium heat.
Sauté lentils for 2–3 minutes until well-coated in oil.
Add chopped tomatoes to the pot and stir well.
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Pour in water to cover the lentils, season with salt, and bring to a boil.
Reduce heat to low, cover, and simmer for 25–30 minutes until lentils are al dente.
Stir in the rice and bring the mixture back to a boil.
Reduce heat to low and simmer, stirring occasionally, until thickened. Add more water if needed.
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Heat the remaining olive oil in a nonstick skillet over low heat.
Cook onions until deep golden brown, about 15–20 minutes.
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Mix caramelized onions into the cooked lentil-rice mixture.
Adjust seasoning with additional salt and pepper.
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Mix in the chopped parsley or mint.
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Serve garnished with fresh chopped teardrop tomatoes, freshly ground black pepper and a drizzling of extra virgin Greek olive oil.
Notes
Rice Options: Substitute long- or medium-grain rice with basmati , Greek Carolina rice, or bulgur for variation.
Tomatoes: Use fresh or canned tomatoes depending on availability.
Onion Caramelization: Stir frequently to prevent burning while achieving golden perfection.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
Calories: ~350 kcal
Protein: ~12 g
Fiber: ~8 g
