Fakorizo-Lentils with rice is a dish enjoyed all over Greece, especially in Crete and the Greek islands. It is also a popular dish in the Middle East. It is the perfect solution for utilizing our popular leftover Greek lentils and creating a delicious, hearty dish with high nutritional value. Ready in 30 minutes with just a few easy pantry ingredients.

*This recipe has been updated from the original published in March 2023. It now includes new photos, updated ingredients, and clearer instructions. 

If you love these Fakorizo-Lentils with rice, you will also love this lentil sausage soup or baked rice with okra and feta, or our chicken and rice!

A yellow plate with fakorizo-lentils with rice, pomegranate seeds and spearmint, and a spoon.
  • It’s delicious and nutritious. Our Greek lentil soup is so popular for a reason. And did you know pairing lentils with rice creates a complete protein meal?
  • It’s so easy. It does not require much work and can be a weeknight dinner.
  • It’s versatile. Swap the lentils with leftover chickpea or other bean soup. Add cooked broccoli florets, asparagus tips, or charred cherry tomatoes.

Here is what you need

Leftover lentils, pomegranate, onion, rice, olive oil, salt and pepper on a wooden surface
  • Leftover Greek lentil soup — This delicious soup is one of our most popular recipes.
  • Rice — I use white basmati or long-grain rice, like Carolina.
  • 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.
  • Sea salt and freshly ground pepper.
  • Extra virgin olive oil.

How to make it

Rinse the basmati rice thoroughly. To do this, 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 this process several times until the water runs clear.

Sliced onions in a frying pan.

In a skillet, warm up the olive oil.
Add the onions and cook on medium-high, stirring occasionally, for 15 minutes…


Caramelized onions in a frying pan.

…until the onions have caramelized and are getting crispy at places.

Rice and caramelized onions in a skillet.

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. 


Water poured into lentils and rice with onions and a wooden spoon.

Stir in the lentils and one cup of water, and mix. Lower the heat and cook for 20 minutes. Check often to see if you need to add more water.

When the rice is done, adjust the seasoning with sea salt and freshly ground pepper to taste.

A yellow plate with fakorizo-lentils with rice, pomegranate seeds and spearmint, and a spoon.

Serve lentils and rice topped with reserved onions in bowls with pomegranate seeds, Greek yogurt, and a few chopped spearmint leaves.

Storage and reheating

A yellow plate with fakorizo-lentils with rice, pomegranate seeds and spearmint, and a spoon.

Dishes to enjoy with lentils and rice

Fakorizo is a filling and satisfying dish that can be enjoyed alone or paired with a variety of sides.

Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!

WANT TO EAT LIKE A GREEK? Subscribe to my newsletter and follow me on FacebookPinterest, and Instagram for the latest updates.

The Greek Foodie Logo.
A yellow plate with fakorizo-lentils with rice, pomegranate seeds and spearmint, and a spoon.

Lentils And Rice

by Jenny Skrapaliori Graves
Fakorizo-Lentil with rice is a filling, hearty meal with high nutritional value and the best way to utilize Greek lentil soup leftovers.
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Cypriot, Greek, Mediterranean
Servings 2
Calories 589 kcal

Equipment

  • Skillet

Ingredients
  

  • 2 cups leftover Greek lentil soup
  • ½ cup basmati rice ½ cup
  • sea salt
  • freshly ground pepper
  • 1 onion thinly sliced
  • 2 tablespoons extra virgin olive oil

for serving

  • pomegranate seeds
  • 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 cook for 15-20 minutes. Check often to see if you need to add more water.
    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

Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition

Calories: 589kcalCarbohydrates: 90gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 10mgPotassium: 1007mgFiber: 20gSugar: 7gVitamin A: 20IUVitamin C: 8mgCalcium: 71mgIron: 8mg
Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
Lentils With Rice-Fakorizo

Similar Posts