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

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.
Course Main Course
Cuisine Cypriot, Greek, Mediterranean
Diet Vegan
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4
Calories 645kcal

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: 645kcal | Carbohydrates: 77g | Protein: 23g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 23mg | Potassium: 931mg | Fiber: 26g | Sugar: 6g | Vitamin A: 38IU | Vitamin C: 24mg | Calcium: 84mg | Iron: 7mg