A couple of months ago I found a new love: lentils.
Sure, I had had lentils in soups before but it wasn’t until I started to put lentils in my salads that I truly fell in love with their earthy, peppery flavour. I love lentils just about any way, but this is my current lentil crush: Lentils, rice, apple, lemon, onion, parsley and feta. It has that rustic, nutty lentil taste that I love but is also a bit sweet, even tart. It makes such a tasty winter lunch and, to be honest, I just can’t get enough. It must be love.
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Apple flavored lentils and rice
- Total Time: 40 minutes
- Yield: 1 serving 1x
Description
This lentil and rice dish is flavored with gala apple, red onion, and feta, creating a sweet and tart winter lunch that’s both rustic and satisfying.
Ingredients
- 1/4 cup (60 ml) of rice, uncooked
- 1/4 cup (60 ml) of red onions, finely diced
- 1/2 cup (120 ml) of lentils
- 1/2 small gala apple, finely diced
- 1 tsp of lemon juice
- 1 tsp of dried parsley
- 1/4 cup (60 ml) of feta, crumbled
- Salt and pepper to taste
Instructions
- Cook the rice according to the package directions. If using brown rice, it may take a bit longer, but it adds a nice nutty flavor.
- In a separate pot, cook the lentils in boiling water for about 15-20 minutes until they are tender but not mushy. Drain and set aside.
- In a large bowl, combine the cooked rice, cooked lentils, diced red onions, and diced gala apple.
- Add the lemon juice, dried parsley, and crumbled feta to the mixture. Stir gently to combine.
- Season with salt and pepper to taste. Serve warm or at room temperature.
Notes
- For a nuttier flavor, use brown rice instead of white rice.
- This dish can be served warm or at room temperature, making it versatile for different occasions.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a splash of lemon juice before serving to refresh the flavors.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 400
- Fat: 10
- Carbohydrates: 50
- Fiber: 8
- Protein: 14
- Cholesterol: 25
If You Liked This Recipe, You’ll Love These
- Mujadara Recipe: Middle Eastern Lentils and Rice
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Frequently Asked Questions
Why is Gala apple used here rather than a tart variety like Granny Smith?
The article describes wanting something that is “a bit sweet, even tart” — a small amount of Gala (1/2 apple, finely diced) provides gentle sweetness without overpowering the earthy, peppery lentils. A sharp, tart apple would fight the lemon juice and feta already in the dish; the Gala’s mild sweetness acts as a counterpoint rather than a competing flavor. 
Can this dish be served cold, and how long does it keep?
Yes — the notes say this dish is versatile enough to be served warm or at room temperature. Leftovers keep in an airtight container in the refrigerator for up to 3 days, and the notes suggest adding a fresh splash of lemon juice before serving to revive the flavors.
Made it, loved it! And hope my vegetarian grandchildren will too.
Yum! I want this for lunch.