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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

Ingredients

  • 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

Instructions

  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.