Lentils And Rice
User Reviews
5
-
Prep Time
10 mins
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Cook Time
30 mins
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Servings
2
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Calories
589 kcal
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Course
Main Course
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Cuisine
Mediterranean, Greek
Lentils And Rice
Description
The Lentils and Rice recipe uses leftover Greek lentil soup paired with basmati rice that is rinsed to remove excess starch. Onions are slowly caramelized in olive oil to develop crispy edges, lending sweetness and texture. The rice is sautéed briefly with some onions before adding the lentils and water to gently cook together until tender. Seasoned simply with salt and freshly ground black pepper, this dish offers a comforting blend of flavors and textures. It is commonly served topped with more caramelized onions, pomegranate seeds for a tart contrast, and optional yogurt to add creaminess. This makes a well-rounded dish that can be enjoyed warm as a light main or accompaniment.
Ingredients
- 2 cups lentil soup leftover, Greek
- ½ cup basmati rice ½ cup
- salt sea salt
- black pepper freshly ground
- 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
- Rinsing the basmati rice helps prevent clumping and results in fluffier grains.
- Caramelizing onions slowly ensures deep sweetness and crisp texture.
- Adjust water as needed during cooking to maintain proper moisture and prevent sticking.
- Optional yogurt adds creaminess that balances the tartness of pomegranate seeds.
- Estimated nutritional info depends on specific lentil soup and ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 90g | 30% |
| Protein | 25g | 50% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 10mg | 0% |
| Potassium | 1007mg | 21% |
| Fiber | 20g | 80% |
| Sugar | 7g | 14% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 8mg | 9% |
| Calcium | 71mg | 7% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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