clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lentils with Brown Rice and Feta - A Family Feast

Lentils with Brown Rice and Feta

  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 6-8 servings


  • 1 cup brown rice, uncooked
  • 2 cups vegetable broth or water (for cooking rice)
  • 1 cup brown lentils, rinsed and picked over
  • 1 bay leaf
  • 4 cups water
  • 4 scallions, both white and green parts
  • 1 medium-sized sweet red pepper
  • 1 medium-sized zucchini
  • ½ cup crumbled feta cheese, plus more for crumbling on top
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon dried thyme (or ¾ teaspoon fresh thyme leaves)
  • Salt and pepper to taste


  1. In a large saucepan, combine brown rice and either stock or water. Cook rice according to package directions.
  2. While rice is cooking, prepare lentils as follows: In a medium saucepan, combine the lentils, bay leaf and 4 cups of water. Cover and bring to a boil. Reduce heat and gently boil uncovered for 15 minutes or until the lentils are tender but still have a bite.
  3. While rice and lentils are cooking, thinly slice the scallions, and cut the red peppers and zucchini into small ½ inch dice (remove any large seeds from the zucchini if necessary).
  4. Drain the lentils and discard the bay leaf. Transfer to a large bowl. Add the cooked rice, scallions, red pepper, zucchini, feta, oil, vinegar, thyme, salt and pepper and combine with a large spoon.
  5. Serve warm or at room temperature with additional feta cheese crumbled over the top.