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!
Why this recipe sings
Some cool facts
The combination of lentils and rice is found all over Greece, Cyprus, and the Eastern Mediterranean.
In Crete, they call this dish fakorizo. In the old days, when funds and food were scarce, mixing already-cooked lentils with rice used up the leftovers and created enough food for one more day.
In Cyprus, it is called moudjentra/ moujentra/moutzentra and is made from scratch with lentils and rice.
In the Middle East, they serve the dish with caramelized onions. You will find it as mujadara, or mujadarah, majadra, mejadra, etc
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 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.
In a skillet, warm up the olive oil.
Add the onions and cook on medium-high, stirring occasionally, for 15 minutes…
…until the onions have caramelized and are getting crispy at places.
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 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 lentils and rice topped with reserved onions in bowls with pomegranate seeds, Greek yogurt, and a few chopped spearmint leaves.
Storage and reheating
- 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, place them in a pan, add two tablespoons of water, cover, and cook on medium heat for 15 to 20 minutes until it’s 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 consume, 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.
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.
- Fresh tomato salad or green salad.
- Proteins like grilled chicken, lamb, or beef would be great options to complement the Greek lentils and rice.
- Enjoy a bowl with pita or chicken meatballs.
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Lentils And Rice
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
Nutrition
