Fages - Rice with Lentils
Fages is naturally vegan, which is uncommon in Greek cuisine. It combines cooked rice, green lentils, diced red onion, grated carrot, and spices, all sautéed until caramelised. Try out this easy and delicious recipe for a wholesome, plant-based meal! 🌱✨
Ingredients
200g green lentils, soaked over night
185g long grain rice
1 red onion
2 carrots
3-4 tbsp olive oil
2 bay leaves
1/2 tsp cinnamon
Salt and pepper to taste
1 vegetable stock cube, mixed with 20-30ml hot water
1 tsp brown sugar
30-35 minutes to cook | Serves 3
Method
Place the lentils in a saucepan and submerge in water. Leave them to soak overnight.
Wash and cook the long grain rice according to packet instruction. At the same time, boil the soaked lentils using the same water for about 10 minutes until they cooked through (they will be very soft).
Prepare the veggies by dicing the red onion and grating the carrot. Then prepare the vegetable stock by dissolving the stock cube in some boiling water and leave that aside.
Heat up about 3 tbsp olive oil in a pan and add the onions. Cook until they’ve softened and caramelised, then add the carrot, salt, pepper, cinnamon and bay leaves. Cook for a further 5 minutes until the carrots soften.
Add the cooked rice and lentils into the same saucepan as the veggies. Mix in the stock, add the the sugar and some more salt and pepper, and stir well. Place the saucepan, along with a lid, on a low heat for another few minutes for the water to reduce.
Serve the fages with Greek yoghurt
