Lentils with Rice and Tomato (Fakoryzo)
An olive-oil based dish bursting with incredible flavor that you simply must try at home.
Ingredients
- 450 γρ. Voion lentils
- 225 γρ. Voion glase rice
- 2 medium onions, diced
- 3 garlic cloves, sliced
- 1 Florina (red sweet) pepper, diced
- 1 large carrot, grated
- 2 laurel leaves
- 1 tsp ground coriander
- 1 cup dry white wine
- 1 tbsp tomato paste
- 6 whole peeled tomatoes, halved
- 80 ml extra virgin olive oil
- salt, black pepper
Procedure
Step 1
Rinse the lentils and boil them for 10 minutes. Drain them well. In the same dry pot, heat the olive oil and sauté the onion over high heat for 1 minute. Then add the pepper, carrot, bay leaves, and coriander, and sauté for another 2 minutes.
Step 2
Add the lentils and tomato paste, and continue sautéing for 2–3 minutes. Deglaze with the wine, then add the tomatoes, salt, and pepper. Add about 1,200 ml water and cook over medium to low heat, ensuring
the dish stays brothy.
Step 3
In a separate pan, lightly sauté the rice in a bit of olive oil until glossy. Deglaze with a splash of wine and add a small glass of water. Cook until the rice is tender but still firm. Add the rice to the lentils, stir, and cook covered until the rice is done and the
dish thickens like a risotto—or leave a bit more liquid for a soupier consistency.
