Lentils with rice-Fakorizo is a dish found in Cyprus, the Greek islands and the Middle East. Apart from being delicious, it’s a filling, hearty meal with high nutritional value. It can be ready in 30 minutes with just a few easy pantry ingredients.

If you love these lentils with rice, you will also love this Greek lentil souplentil sausage soup or lentil and spinach soup!

Why this recipe sings

  • It is delicious. Our mushroom stew recipe is based on the classic Greek stifado-red wine beef stew.
  • It is easy. The whole dish has a quick prep and the cooking takes about 40 minutes.
  • It is versatile. This mushroom stew can be served over mashed potatoes or polenta for a main course and the leftovers are terrific as a sauce next to a protein.

Here is what you need

Bowls with lentils, rice, olive oil, cumin, salt and pepper, one bay leaf, a lemon and onions on a cutting board, overheard view.
  • Lentils. The most common variety of lentils in Greece is the medium-sized brown lentil. They taste great and hold their shape after cooking. Black “caviar” lentils would also work well in this dish.
  • Rice. I use white basmati or long-grain rice, like Carolina. That said, I made this recipe with arborio rice, which was delicious. So use whatever you have handy.
  • Onions. I am borrowing the caramelized onions from the Cypriot and middle eastern versions because it works 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.
  • Lemon. The lemon adds bright notes and freshness to this dish.
  • Cumin, sea salt, and freshly ground pepper. If you are a fan of cinnamon you can add some as well.
  • Extra virgin olive oil.

How to make it

Sliced onions in a frying pan.
In a skillet, warm up the olive oil.
Add the onions and cook for 20-25 minutes…
Caramelized onions in a frying pan.
…until the onions have caramelized and are getting crispy at places. 
Lentils in water with a bay leaf.
Put the lentils and the bay leaf in a stockpot.
Fill with water and bring to a boil. Cook for 5 minutes.
Drain lentils and return them to the pot.
Pour in 4 cups boiling water, cover the stockpot and cook for 10 minutes.
Discard the bay leaf, add the rice and the juice from the lemon. Season with sea salt, freshly ground pepper, and a teaspoon of cumin lower the heat and cook for 20 minutes, covered.
Lentils and rice with onions in a pot.
Stir two-thirds of the onions into the lentil and rice and mix. Reserve the rest for serving.

Serve lentils and rice topped with reserved onions in bowls with olives, warm bread, and taramosalata to share on the table.

Dishes to enjoy with lentils and rice

Fakorizo-lentils and rice is a filling and satisfying dish that can be enjoyed on its own, but it can also be paired with a variety of sides and proteins. For example, you could serve it alongside a bowl of homemade yogurt or a fresh tomato salad or green salad. If you’re in the mood for protein, grilled chicken, lamb, or beef would be great options to complement the mujadara. Additionally, it makes for a delicious side dish to souvlaki with pita or chicken meatballs.

Helpful FAQS

How long do lentils and rice leftovers last?

Leftovers can be kept fresh by storing them in an airtight container and refrigerating them for up to 4 days. When it’s time to reheat, simply place them in a pan, add 2 tablespoons of water, cover, and cook on medium heat for 15 to 20 minutes until it’s fully heated through.

Can I freeze lentils and rice?

If you want to make a big batch of rice and lentils, you can freeze them for later use. All you have to do is transfer the mixture into freezer-safe containers and freeze them for up to 3 months. When you’re ready to serve, you can either use a microwave or transfer the rice to a small pot, add ⅓ cup water, cover, and heat over medium-low heat until it’s warm and heated through

Can I use other type of lentils?

The best variety to use are medium size brown lentils. They are the most common variety used in Greece. They taste great and hold their shape after cooking.

Can I substitute the rice?

Yes you can. Mujadara hamra, a Lebanese dish, is prepared using coarse bulgur instead of rice. To achieve an al dente texture, the ideal bulgur to water ratio is 1 ½ cups of water per cup of bulgur. However, if you prefer a softer consistency, you can increase the water ratio to 1 ¾ cups.
You can also use quinoa. To cook it, the standard ratio is 1 part quinoa to 2 parts liquid.

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A serving bowl with lentils with rice two lemon wedges and utensils.

Lentils And Rice

by Jenny | The Greek Foodie
Lentil with rice-Fakorizo it’s a filling, hearty meal with high nutritional value. It can be ready in 30 minutes with just a few pantry ingredients.
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Cypriot, Greek, Mediterranean
Servings 4
Calories 645 kcal

Equipment

  • Stockpot
  • Skillet
  • Mesh strainers

Ingredients
  

  • 11 oz green lentils 300 gr
  • 1 litre boiling water 4 cups
  • 1 bay leaf
  • oz basmati rice ½ cup
  • 1 lemon
  • 1 teaspoon ground cumin
  • sea salt
  • freshly ground pepper
  • 3 onions sliced
  • ½ cup extra virgin olive oil

for serving

  • Greek olives
  • bread
  • taramosalata

Instructions
 

  • Put the lentils and the bay leaf in a stockpot.
    Fill with water and bring to a boil. Cook for 5 minutes.
  • Drain lentils and return them to the pot.
    Pour in 4 cups boiling water, cover the stockpot and cook for 10 minutes.
  • Discard the bay leaf, add the rice and the juice from the lemon. Season with sea salt, freshly ground pepper, and a teaspoon of cumin lower the heat and cook for 20 minutes, covered.
  • In a skillet warm up the olive oil.
    Add the onions and cook for 20-25 minutes until the onions have caramelized.
  • Save some of the onions for garnish.
    Stir the remaining onions into the lentil and rice and mix.
  • Serve lentils and rice immediately topped with reserved onions in bowls with olives, warm bread, and taramosalata.

Notes

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

Nutrition

Calories: 645kcalCarbohydrates: 77gProtein: 23gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 23mgPotassium: 931mgFiber: 26gSugar: 6gVitamin A: 38IUVitamin C: 24mgCalcium: 84mgIron: 7mg
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Lentils With Rice-Fakorizo

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Recipe Rating




10 Comments

  1. 5 stars
    We made this as a side dish to serve with lemon chicken. It turned it out great – very flavorful and very filling too!

  2. 5 stars
    The Fakorizo was an absolute delight! Served it with a side of Greek salad. Thanks a bunch for sharing a delicious and authentic recipe—it’s like a taste of Greece in our own kitchen! 🍚🥗👩‍🍳😋

  3. 5 stars
    We’ve been on a lentil kick, so I was excited to find this recipe. It turned out delicious and was so simple to make. Thank you!

  4. I’m so happy to find this recipe, looking to change up my normal lentil recipes. This looks like it will be tasty addition, thanks!

  5. 5 stars
    How delicious and comforting this is, and I love how simple it is to prepare. The wonderful flavours of lemon and cumin remind me of spending time in Greece.

  6. 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!