These Greek lentils and rice, called fakorizo, are humble, cozy, and so much more delicious than they have any right to be. Tender lentils and fluffy rice cook together in olive oil with sweet, crispy caramelized onions, then get finished with pomegranate seeds, a spoonful of Greek yogurt, and fresh mint.
Fakorizo is pure Greek home cooking. It’s cheap, filling, and the smartest way I know to turn leftover Greek lentil soup into a whole new dinner. Ready in about 40 minutes with a handful of pantry ingredients.
If you love lentils, try my Greek lentil soup (fakes), Greek lentil salad, or lentil sausage soup.
Why you will love lentils and rice
What is fakorizo?
Fakorizo (φακόρυζο) simply means “lentils-rice” in Greek: fakes (lentils) plus rizi (rice). People cook the combination all over Greece, Cyprus, and the Eastern Mediterranean.
In Crete and the islands, fakorizo was the clever way to stretch yesterday’s lentil soup into one more meal when food and money were scarce. In Cyprus, it’s called moudjentra (also spelled moujentra or moutzentra) and is made from scratch with lentils and rice. Across the Middle East, it’s known as mujadara, famously topped with deeply caramelized onions.
My version borrows those crispy onions, because once you try them, there’s no going back.
Here is what you need
- Leftover Greek lentil soup — This delicious soup is one of our most popular recipes.
- Rice — I use white basmati or a long-grain rice like Carolina. Rinse it well so the grains stay separate.
- Onions — I am borrowing the caramelized onions from the Cypriot and Middle Eastern versions because they work so well with this dish. In most recipes in the Greek region, the onions are diced and cooked with rice and lentils. Some recipes call for sliced onions cooked in olive oil. In this recipe, I like caramelized, crispy onions. I cook them longer with no added sugar, and they develop a lovely sweet flavor and a bit of crunch.
- Pomegranate seeds — They add bright notes and freshness to this dish.
- Greek yogurt — Not shown above. It’s optional for serving. Yogurt is creamy and a bit tangy, and it perfectly complements the lentils and rice.
- Feta — optional, but Greeks rarely eat lentils without a slab of feta on the side. Fresh spearmint — a few chopped leaves for serving.
- Sea salt and freshly ground pepper.
- Extra virgin olive oil.
How to make lentils and rice
STEP 1. Rinse the basmati rice thoroughly. Place the rice in a bowl or strainer and cover it with cold water. Gently swirl the rice with your hands until the water becomes cloudy. Then pour out the cloudy water and repeat several times until the water runs clear.
STEP 2. In a skillet, warm up the olive oil.
Add the onions and cook over medium-high heat, stirring occasionally, for 15 minutes…
…until the onions have caramelized and are getting crispy in places.
STEP 2. Transfer half of the caramelized onions to a bowl. Add the rice to the skillet and sauté on medium-high, stirring with the onions, for a couple of minutes until translucent.
STEP 3. Add the tomatoes, butter beans, sea salt, pepper, and about two cups of water. Lower the heat and simmer for 15 to 20 minutes, until the rice is tender. Check often and add a splash more water if the pan looks dry.
Serve lentils and rice topped with reserved onions in bowls with pomegranate seeds, Greek yogurt, and a few chopped spearmint leaves.
Storage and leftovers
- Cool leftovers quickly and refrigerate within 2 hours of cooking, since cooked rice shouldn’t sit out at room temperature.
- Leftovers can be kept fresh by storing them in an airtight container and refrigerating them for up to 4 days. To reheat, place in a pan, add 2 tablespoons of water, cover, and cook on medium heat for 15 to 20 minutes, until fully heated through.
- Transfer the lentils and rice into freezer-safe containers and freeze them for up to 3 months. When you’re ready to eat, either microwave the rice or transfer it to a small pot, add ⅓ cup water, cover, and heat over medium-low heat until warm and heated through.
What to serve with lentils and rice
Fakorizo is filling enough to be dinner on its own, Greek-style, with feta, olives, and bread. It’s also lovely with:
Lentils and rice FAQ
Cooked it? Rate it!
If you tried this recipe, I’d love to know how you liked it — drop a comment below or tag me on Instagram @thegreekfoodie__.
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Cooked it? Rate it!
If you tried this recipe, I’d love to know how you liked it — drop a comment below or tag me on Instagram @thegreekfoodie__.
Greek Lentils and Rice (Fakorizo)
Equipment
- large skillet
Ingredients
- 2 cups leftover Greek lentil soup
- ½ cup basmati rice, (100g), rinsed
- 2 tablespoons extra virgin olive oil
- 1 onion, thinly sliced
- sea salt
- freshly ground pepper
- 1 cup water, (240ml)
for serving
- pomegranate seeds, to taste
- Greek yogurt, optional
Instructions
- Rinse the basmati rice. Place it in a bowl or strainer and cover it with cold water. Gently swirl the rice with your hands until the water becomes cloudy. Then, pour out the cloudy water and repeat this process several times until the water runs clear.
- Add two tablespoons of olive oil to a skillet. Cook the sliced onions on medium-high heat until they caramelize and develop crispy edges, about 15 minutes.
- Transfer half of the caramelized onions to a bowl. Add the rice to the skillet and saute on medium-high, stirring with the onions, for a couple of minutes until translucent.
- Stir in the lentils and one cup of water, and mix. Lower the heat and simmer for 15 to 20 minutes, until the rice is tender. Check often and add a splash more water if the pan looks dry.When the rice is done, adjust the seasoning with sea salt and freshly ground pepper to taste.
- Serve fakorizo topped with reserved onions, pomegranate seeds, and a dollop of yogurt(optional).
Notes
Nutrition
I love the simplicity of this dish! Made it last night, as I had some leftover lentils from another recipe. I served it with just fried eggs on side, and it was utterly delicious!
I bet it was great with fried eggs! Thank you, Anna! x Jenny
Loved the taste of this dish. It was really easy to prepare, and really tasty as a side dish for our Sunday meal! Lentils and rice are such a beautiful combination.
That’s awesome, Laura, thank you! x Jenny