Lentil-Rice Pilaf from the Dodecanese

4.67 from 3 votes

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.

4.67 from 3 votes

Lentil-Rice Pilaf from the Dodecanese

By Diane Kochilas

Prep Time 10

Cook Time 55

Servings

Aegean Islands, Main Courses, Recipes, Vegan, Vegetarian

Prep Time 10

Cook Time 55

Servings

Aegean Islands, Main Courses, Recipes, Vegan, Vegetarian

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

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.
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.
Heat the remaining olive oil in a nonstick skillet over low heat.
Cook onions until deep golden brown, about 15–20 minutes.
Mix caramelized onions into the cooked lentil-rice mixture.
Adjust seasoning with additional salt and pepper.
Mix in the chopped parsley or mint.
Serve garnished with fresh chopped teardrop tomatoes, freshly ground black pepper and a drizzling of extra virgin Greek olive oil.

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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

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Lentil-Rice Pilaf from the Dodecanese