Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil (15 mL, use water or broth for oil-free)
  • 1 white onion, finely chopped (approx. 1 cup, 150 g)
  • 1 bell pepper, finely chopped
  • 2 cups fresh spinach, finely chopped (60 g)
  • 2 ½ cups of cooked long-grain white or brown rice (575 g)
  • 1 15 oz can lentils, rinsed and drained (or 1.5 cups cooked green or brown lentils)
  • 2 tsp za’atar seasoning
  • 1 tsp sumac, optional
  • ¼ cup kalamata olives, pitted and sliced (45 g)
  • salt and pepper, to taste
  • squeeze of fresh lemon juice, optional

Instruction

  • Heat the olive oil in a large skillet over medium heat.
  • Add the onion and bell pepper cook until fragrant and beginning to brown, about 2 minutes. 
  • Stir in the chopped spinach and cook for another 2 minutes, 
  • Add the cooked rice, lentils and za’atar, stir to combine and cook until rice is hot, allowing to sit for 2-3 minutes at a time to allow it to brown and crisp.
  • Stir in the kalamata olives and remove from heat.
  • Season with salt, pepper and a squeeze of lemon juice, if desired.