Green Olive Slow-Cooked Lentil Rice

Name: Green Olive Slow-Cooked Lentil Rice
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1 cup (200 g) brown lentils, rinsed, rinsed and picked through; 1 cup (185 g) long-grain white or brown rice, uncooked, rinsed if using brown rice; ¾ cup (130 g) pitted or unpitted green olives, halved, halved; 1½ tablespoon (12 g) fresh ginger root, minced; ¾ teaspoon (3.8 ml) turmeric powder; 3½ cups (840 ml) vegetable broth or chicken broth; 1 whole (150 g) medium yellow onion, diced; 2 cloves (6 g) garlic cloves, minced; ½ teaspoon (2½ ml) cumin seeds or ground cumin; ¼ teaspoon (1.3 ml) ground cinnamon (optional); 1 teaspoon (6 g) kosher salt; ¼ teaspoon (1.3 ml) black pepper, freshly ground; 1½ tablespoon (22 ml) extra-virgin olive oil; ¼ cup (10 g) fresh cilantro, chopped, chopped (optional); 1 tablespoon (15 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

A fragrant Moroccan-inspired lentil and rice dish infused with warm spices, green olives, and fresh ginger. Cooked low and slow in the slow cooker for tender lentils and fluffy rice with deep, melded flavors. Naturally vegetarian and perfect as a side or light main course.

Prep: 15 min
Cook: —
Wait: 4 hr 30 min
Total: 4 hr 45 min
Makes: 6 servings (about 1 cup each)

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Ingredients

6 servings

1 cup (200 g) brown lentils, rinsed, rinsed and picked through
1 cup (185 g) long-grain white or brown rice, uncooked, rinsed if using brown rice
¾ cup (130 g) pitted or unpitted green olives, halved, halved
1½ tablespoon (12 g) fresh ginger root, minced
¾ teaspoon (3.8 ml) turmeric powder
3½ cups (840 ml) vegetable broth or chicken broth
1 whole (150 g) medium yellow onion, diced
2 cloves (6 g) garlic cloves, minced
½ teaspoon (2.5 ml) cumin seeds or ground cumin
¼ teaspoon (1.3 ml) ground cinnamon (optional)
1 teaspoon (6 g) kosher salt
¼ teaspoon (1.3 ml) black pepper, freshly ground
1½ tablespoon (22 ml) extra-virgin olive oil
¼ cup (10 g) fresh cilantro, chopped, chopped (optional)
1 tablespoon (15 ml) fresh lemon juice (optional)

Equipment (4)

6-quart slow cooker
Fine-mesh strainer
Wooden spoon or silicone spatula
Measuring cups and spoons

Steps

Before you start

Rinse brown lentils thoroughly under cold water and pick through for debris
If using a slow cooker with a ceramic insert, avoid drastic temperature changes by not adding cold ingredients at the end
Pit green olives if preferred, or leave whole for visual appeal
Have all ingredients measured and prepped before starting—slow cookers work best with everything ready to go

1
Prep aromatics and spices
- Dice the onion into ½-inch pieces.
- Mince the fresh ginger and garlic finely.
- Have the turmeric, cumin, cinnamon (if using), salt, and black pepper measured and ready.
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Tip: Mince ginger finely so it distributes evenly during the long cook and doesn't leave large chewy pieces.
2
Layer ingredients in slow cooker
- Add olive oil to the bottom of a 6-quart slow cooker.
- Layer in the diced onion, minced ginger, and minced garlic.
- Pour the rinsed brown lentils over the aromatics, then add the uncooked rice, green olives, and vegetable broth.
- Sprinkle turmeric, cumin, cinnamon (if using), salt, and black pepper evenly over the top.
- Stir gently with a wooden spoon to combine, but do not overmix—just ensure the broth reaches all ingredients.
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Tip: Keep the liquid-to-legume ratio consistent—the broth should barely cover the lentils and rice. Too much liquid and the rice becomes mushy; too little and it dries out.
3
Cook on low for 4–4.5 hours
- Cover the slow cooker with the lid.
- Cook on the LOW setting for 4 to 4½ hours, or until the lentils are completely tender and break easily when pressed between your fingers, and the rice has absorbed the liquid and is fluffy.
- Do not stir during cooking—the slow cooker will gently distribute heat.
- At the 3½-hour mark, you may peek and stir once if desired to check doneness, but this is optional.
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Ready when: Lentils are completely soft and break apart easily; rice is tender and fluffy; almost all liquid is absorbed
Tip: Slow cookers vary in temperature—if your model runs hot, begin checking at 3 hours 45 minutes. Overcooking will turn lentils to mush, so watch carefully in the final stages.
4
Rest and finish
- Turn off the slow cooker and let the dish rest, covered, for 10 minutes.
- This allows any remaining steam to settle and flavors to meld.
- If there is excess liquid, tilt the slow cooker and spoon it off, or leave it for a saucier consistency.
- Fluff gently with a fork.
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Ready when: Excess steam has cleared; lentils and rice are evenly coated
Tip: A 10-minute rest prevents the dish from being oversaturated with steam and allows you to better assess the final consistency.
5
Taste and season
- Taste a spoonful and adjust salt and black pepper as needed.
- The green olives provide saltiness, so go easy initially and add gradually.
- Stir in fresh lemon juice (if using) and fold in fresh cilantro (if using) just before serving.
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Tip: Add lemon juice and cilantro at the very end to preserve their bright, fresh flavors and visual appeal.

Good to know

Tips

Brown lentils soften faster than red lentils but hold their shape better than split peas—they are ideal for slow-cooker dishes. Always rinse them first to remove dust and debris.
Do not salt the broth heavily before slow cooking; salt intensifies as liquid reduces and the green olives already contribute saltiness. Taste and adjust at the end.
If your slow cooker tends to cook hot or runs fast, use the LOW setting throughout. Using HIGH will overcook and break down the lentils and turn the rice mushy.
For a deeper Moroccan flavor, bloom the cumin and cinnamon in a dry skillet over medium heat for 30 seconds before adding to the slow cooker—this releases their essential oils. Let cool slightly before transferring to the pot.

Make ahead

Assemble all ingredients (mise en place) up to 4 hours before cooking. You can store the prepped onion, ginger, and garlic in separate containers in the refrigerator. Rinse and dry the lentils the night before. The slow cooker insert can be filled and stored, covered, in the refrigerator overnight, though you may need to add a few extra minutes to the cooking time if inserting it cold. Finish with fresh cilantro and lemon juice only when ready to serve.

Storage & reheating

Room temperature: Store leftovers in an airtight container for up to 4 hours (if not using cilantro and lemon juice, which should be added fresh). Refrigerator: Cover and keep for up to 4 days. To reheat, add 2–3 tablespoons of broth or water per cup and warm gently in a microwave (2–3 minutes, stirring once) or in a saucepan over low heat (5–7 minutes, stirring occasionally). Freezer: Portion into freezer-safe containers and freeze for up to 3 months (do not add cilantro before freezing). Thaw overnight in the refrigerator and reheat with added broth as directed above.

Substitutions

brown lentils, rinsed → Green French lentils (Puy lentils). Puy lentils are slightly firmer and hold their shape better during slow cooking, yielding a more defined texture. Cooking time remains the same.
long-grain white or brown rice, uncooked → Brown rice or basmati rice. Brown rice adds nuttiness and fiber but may require an additional 20–30 minutes of cooking. Basmati produces a lighter, more delicate grain and cooks in the same timeframe as white rice.
pitted or unpitted green olives, halved → Kalamata olives or a mix of green and black olives. Kalamatas are slightly earthier and less briny. A mix adds visual interest and complexity. If using oil-cured black olives, reduce quantity to ½ cup as they are more intense.
vegetable broth or chicken broth → Chicken or beef broth, or water with 1 additional teaspoon kosher salt. Chicken broth adds subtle savory depth; beef broth makes the dish richer. Plain water with salt works but results in a lighter, less rounded flavor.