Voion Land Products

lentils with rice


For lentils:

  • 250 γρ. φακές Voion (or 1/2 packet)
  • 1 large chopped onion
  • 2 whole cloves garlic
  • 2 large laurel leaves
  • ¼ cup olive oil
  • juice of 1 lemon
  • salt and freshly ground pepper
  • a little chopped parsley (for garnish)

For rice:

  • 1 cup basmati rice
  • 1.5 cups water
  • 6 tbsp. olive oil
  • salt for rice


  1. We start by washing and straining the lentils, which I then keep aside. In a saucepan, steam the onion and whole garlic with a little water and add the laurel leaves.
  2. After 2-3 minutes, add the lentils and enough water to cover them (but not more) and boil for 10-15 '. Later I add the salt and the freshly ground pepper and boil again for another 5 ', while I add more (boiling) water since the lentils have drunk it all. At the end I add the oil and let the lentils boil 1-2 times.
  3. When the lentils are ready they should have a slightly thick juice to be cooked, while in case they remain in liquid I can add a little more boiling water. After it cools down a bit, I remove the laurel leaves and the whole garlic cloves and add the lemon juice.
  4. We continue with the rice, which I wash and strain, while in an open pot I heat the olive oil. After the oil heats up (but without burning), I add the basmati and turn it to oil well.
  5. Προσθέτω 1,5 φλ. βραστό νερό και αλάτι και ανεβάζω την θερμοκρασία στο μέγιστο για 2-3 λεπτά (με ανοιχτό καπάκι). Στην συνέχεια χαμηλώνω την θερμοκρασία κοντά στο 3/9, κλείνω το καπάκι κι αφήνω να ψηθεί το ρύζι για τα επόμενα 10’ περίπου.
  6. After 10 'I turn off the heat completely (always with the lid closed) and wait another 5-10' before serving.
  7. In a deep dish I put more rice and less lentils, stir and finally add a little more lemon juice. Garnish with the chopped parsley (which suits very well) and enjoy a humble but complete dish…