Lentil-Rice Pilaf from the Dodecanese

Lentil Rice from Halki in 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.

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Prep Time 10

Cook Time 55

Course dinner, entree, Lunch, side dishes, starter

Cuisine Greek, Greek cuisine, Mediterranean diet

Servings

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.

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

Keyword Dodecanese, extra virgin olive oil, grain dishes, Greek olive oil, legumes, lentil rice, pilaf

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