Fakorizo - Greek Lentil Rice
Ingredients
- 1 large red onion coarsely chopped
- 2 cups chopped fresh or canned tomatoes
- 6 tablespoons extra virgin Greek olive oil plus more for drizzling
- 2 cups small brown lentils rinsed and drained
- 1 cup medium-grain rice
- Sea salt to taste
- 1 small bunch fresh parsley or mint chopped
- 6 to 8 cherry or teardrop tomatoes for garnish
Instructions
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Heat 3 tablespoons of olive oil in a wide pot and stir in the lentils.
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Add the tomatoes, stir all together, and add enough water to cover the mixture by about 2 inches. Cover, bring to a simmer over medium heat, reduce heat and continue cooking, covered, until tender but al dente, about 20 minutes. Season to taste with sea salt and stir in the rice. Simmer, covered, over low heat until the rice is very tender, about 15 more minutes, adding additional water if needed to keep the mixture moist but also thick. It shouldn’t be soupy.
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While the lentil-tomato mixture is simmering, caramelize the onion by cooking it slowly in the remaining 3 tablespoons of olive oil until light golden brown, about 20 minutes.
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Stir in the caramelized onions and fresh parsley or mint.
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To serve: Garnish with chopped fresh cherry or teardrop tomatoes and a generous drizzling of olive oil.
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Notes
Leftover Lentil Soup Hack: If you have leftover lentil soup, simply bring it to a simmer, add rice, and cook until the rice is tender. Adjust seasoning and finish with caramelized onions and fresh herbs.
Why This Dish is So Good for You: Lentils are a nutritional powerhouse, loaded with plant-based protein, fiber, iron, and folate. Paired with rice, they create a complete protein, making this dish ideal for anyone following a Mediterranean or vegan diet. The fiber in lentils supports gut health and helps regulate blood sugar, while their iron content boosts energy and immunity. Olive oil adds healthy fats and classic Greek flavor.
