Recipe type: Vegan
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 7 Servings
A healthy plant based meal you can meal prep for the week!
  • 1 cup whole green lentils
  • 1 can sodium free chickpeas, rinsed
  • 1.5 cups basmati rice
  • ½ cup olive oil
  • 1 large red onion, thinly sliced
  • 4 teaspoons ground cumin
  • ½ teaspoon sea salt
  • ½ teaspoon cracked black peppercorns
  • 3 cups water
  • Half a lemon
  • Fresh cilantro for topping
  1. Add your lentils into a medium saucepan filled with about an inch of water. Cover and over medium heat for about 20 minutes. Drain and set aside. You can also cook your lentils a day in advance.
  2. In a large skillet, add olive oil and heat it up over medium heat for about 30-40 seconds. Add sliced onions and season with salt and peppercorns. You want the onions to caramelize until golden brown, so cook the onions for about 15 minutes, stirring occasionally.
  3. Transfer half of the caramelized onions into a plate and set aside for garnishing. Add chickpeas, lentils rice and cumin and fold all ingredients together. Add 3 cups of water, cover the skillet and cook for about 15 minutes until the rice is fully cooked. Top with parsley when ready and serve.
Recipe by My Digital Kitchen at