Fakorizo Lentils with Rice
Fakorizo Lentils with Rice is a hearty and wholesome Mediterranean-inspired dish that beautifully combines tender brown lentils and fluffy long-grain white rice in a fragrant tomato-based sauce. Infused with warm spices like ground cumin, cinnamon, and oregano, this recipe offers layers of flavor that make every bite irresistible. Slow-simmered with aromatic garlic, onions, and bay leaf in a rich vegetable broth, this one-pot wonder is both comforting and nutrient-packed. Perfect as a vegan main course or a savory side, this dish comes together in under an hour and can be garnished with fresh parsley for a vibrant finish. Easy to prepare and ideal for meal prep, Fakorizo Lentils with Rice is a must-try for anyone seeking a flavorful, plant-based recipe that’s as satisfying as it is nutritious.
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Recipe Information
Ingredients
- 200 grams brown lentils
- 120 grams long-grain white rice
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 400 grams diced tomatoes (canned or fresh)
- 500 milliliters vegetable broth
- 1 teaspoon dried oregano
- 0.5 teaspoons ground cumin
- 0.25 teaspoons cinnamon powder
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Rinse the lentils thoroughly under cold water and set them aside.
In a large saucepan or deep skillet, heat the olive oil over medium heat.
Add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Mix in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
Add the diced tomatoes, dried oregano, ground cumin, cinnamon powder, and bay leaf. Stir well to combine.
Pour in the vegetable broth and stir. Bring the mixture to a simmer.
Add the rinsed lentils and season with salt and black pepper. Cover with a lid and let it simmer for 20 minutes, stirring occasionally.
While the lentils cook, rinse the rice under cold water until the water runs clear.
After 20 minutes, add the rice to the pot and gently stir to combine. If needed, add a little more broth or water to ensure the rice cooks properly.
Cover and cook on low heat for another 15-20 minutes, stirring occasionally, until both the lentils and rice are tender and the liquid has been mostly absorbed.
Once cooked, remove the bay leaf, and let the dish rest for 5 minutes before serving.
Serve warm, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3615 mg | 157% | |
| Total Carbohydrate | 148.6 g | 54% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 34.9 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3154 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
