Mediterranean-Style Lentils and Rice

Combine tangy kalamata olives, savory feta cheese, and rice with hearty lentils to make a rustic and flavorful Mediterranean-inspired dish.


7 servings (serving size: 1 cup lentil mixture and 1 1/2 tablespoons cheese)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 59 Minutes

Nutritional Information

Calories 309
Caloriesfromfat 20 %
Fat 6.9 g
Satfat 1.7 g
Protein 14.4 g
Carbohydrate 49.4 g
Fiber 6.7 g
Cholesterol 4 mg
Iron 3.9 mg
Sodium 851 mg
Calcium 95 mg


1 tablespoon olive oil
1 1/2 cups chopped onion (2 medium)
5 garlic cloves, minced
1 cup dried lentils
1 cup long-grain brown rice
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1/2 cup chopped kalamata olives
2 tablespoons capers
1/2 teaspoon salt
4 cups water
1/4 cup chopped fresh basil
2/3 cup (2.7 ounces) crumbled reduced-fat feta cheese


1. Heat oil in a medium saucepan over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add lentils and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until rice is tender and liquid is absorbed. Spoon into individual bowls, and sprinkle evenly with basil and cheese.

Lorrie Corvin,

Oxmoor House Healthy Eating Collection,

Oxmoor House

September 2006