I have leftover rice and a can of green lentils. And look at that, a can of diced tomatoes waiting in the pantry...

Green lentils and rice. That's Greek you know ;)

Ingredients

Warm base

• 1 cup cooked rice
  The rice is already cooked in chicken broth, if not use this version 
• 1 cup canned green lentils, drained and rinsed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes, 14 oz / 398 mL
• 1/2 cup chicken broth or vegetable broth
• 1/8 cup chopped fresh oregano
• 1/2 teaspoon black pepper

Fresh toppings

• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup kalamata olives, sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 1 lemon, cut into wedges or juiced over top

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat.
2. Add the diced onion and cook for about 3 to 5 minutes, until softened.
3. Add the garlic and cook for about 30 seconds, just until fragrant.
4. Stir in the 14 oz / 398 mL can of diced tomatoes, 1/2 cup broth, chopped oregano
5. Simmer uncovered for ~ 5 minutes, stirring now and then, until the tomato mixture tastes saucy and a little concentrated.
6. Stir in the 1 cup cooked rice and 1 cup drained canned green lentils.
7. Cook gently for ~ 5 minutes, stirring occasionally, until everything is hot and the rice and lentils have soaked up some tomato-oregano flavour.
8. If it looks too dry, add a splash more broth. If it looks too wet, simmer uncovered for another couple of minutes.
9. Taste and adjust salt, pepper, or lemon juice.
10. Spoon into bowls and top with cucumber, cherry tomatoes, olives, feta, parsley, and a squeeze of lemon.