In Greek: φακές με ρύζι, pronounced fah-KES meh REE-zee
Variations of this dish are enjoyed from Asia to Southern Europe. This recipe meets the most stringent Greek Orthodox guidelines for periods of fasting and the Great Lent, and even with the optional addition of olive oil, meets less stringent guidelines and is served as a starter, salad, side, and main course.
Use brown-green colored lentils for best results, and choose your favorite herb for seasoning. I enjoy the strong flavor of rosemary, but bay leaf and oregano are popular options.
Cook Time: 45 minutes
Ingredients:
- 2 cups of dried small brown lentils
- sea salt
- 8 cups of water
- 1 small vegetable bouillon cube
- 1 cup of long grain rice
- 1 large carrot, grated
- 1 large onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 1/2 cups of unseasoned tomato sauce or 3 tablespoons of tomato paste dissolved in 1 1/4 cups of water
- 1 sprig of fresh rosemary (or 1 bay leaf, or 1 sprig of fresh oregano)
- 1/4 teaspoon of freshly ground pepper
- 1/4 cup of olive oil (optional)
Preparation:
Rinse lentils under running water. Place in a large pot with plenty of cold salted water and boil over high heat for 10 minutes. Drain and discard water.
Add lentils, 8 cups of cold water, and bouillon cube to a large pot and bring to a boil. Boil for 15 minutes and add rice. Reduce heat to medium-high and continue to boil, uncovered, for 10 minutes.
Add tomato sauce (or tomato paste and water), rosemary (or bay leaf or oregano), grated carrot, chopped onion and garlic, pepper (and optional olive oil). When boil resumes, reduce heat to medium-low and cook uncovered for 10-15 minutes, until liquid reduces and is no longer watery (it will cook down to a thin sauce texture).
Remove pot from heat, cover with a clean dish towel, and let sit for 15-20 minutes until all or most of the remaining liquid is absorbed.
Serve hot, warm, or at room temperature.
Yield: serves 10 as a side or salad; serves 6-7 as a main dish.