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Finished dish in a white bowl on a wooden platter

Mediterranean Lentils and Rice

Stay healthy with this vegan and gluten-free Mediterranean Lentils and Rice topped with fresh tomato cucumber salad and homemade hummus.
5 from 2 votes
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 263kcal
Author: Sarah McMinn


Mediterranean Lentils and Rice

  • ½ cup uncooked basmati rice
  • ½ cup uncooked brown lentils, rinsed
  • 1 batch tomato cucumber salad, recipe follows
  • ½ cup homemade or store bought hummus
  • ½ small cucumber, thinly sliced
  • 4-6 radishes, thinly sliced
  • 1 small avocado, thinly sliced
  • ¼ cup kalamata olives, pitted and halved (optional)

Tomato Cucumber Salad

  • 1 small cucumber, diced
  • 2 cups cherry tomatoes, quartered
  • 4 green onions, thinly sliced
  • 1 cup parsley, chopped
  • juice of 1 small lemon
  • salt and pepper, to taste


  • Combine rice and lentils in a medium pot with 2 ¼ cups of water. Bring the water to a boil then reduce heat to a simmer and simmer until the water has evaporated and the rice and lentils are cooked all the way through. 
  • While rice and lentils are cooking, prepare your vegetable and set aside. 
  • In a small bowl, combine the ingredients for the Tomato Cucumber Salad and refrigerate until ready to use.  
  • Once the rice and lentils are cooked, divide into 4 bowls or plates. Top with Tomato Cucumber Salad. Add cucumbers, radishes, avocado, and olives then top with a spoonful of hummus. Serve immediately. 


Serving and Storing - Serve this meal immediately. This can be served in a pita, with homemade falafel, or as just as it is. Store the components of this dish separately. Store the hummus in the refrigerator for 5 days. The rice and lentils and salad can be stored for up to 3 days. 


Calories: 263kcal | Carbohydrates: 43g | Protein: 12g | Fat: 5g | Sodium: 271mg | Potassium: 694mg | Fiber: 11g | Sugar: 3g | Vitamin A: 1825IU | Vitamin C: 42.7mg | Calcium: 82mg | Iron: 4.4mg