Fakorizo (Lentils and Rice with Caramelised Onions)
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Ingredients
- 250 g green lentils, rinsed
- 150 g basmati rice
- 2 onions
- 2 garlic cloves
- 5 tbsp olive oil
- 1 bay leaves
- 1 tbsp red wine vinegar
Nutrition (per serving)
- Calories
- 513 kcal
- Protein
- 19 g
- Carbohydrate
- 66.1 g
- of which sugars
- 5 g
- Fat
- 18.6 g
- of which saturates
- 2.6 g
- Fibre
- 7.3 g
- Salt
- 0.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Thinly slice the onions. Warm 3 tablespoons of the olive oil in a frying pan and cook the onions over a low heat for 15 minutes, stirring often, until deeply golden and caramelised.
- 2
Meanwhile, put the lentils, bay leaf and 700ml water in a saucepan, bring to the boil and simmer for 15 minutes until almost tender.
- 3
Stir the rice and crushed garlic into the lentils, season well and simmer for a further 12 minutes until the rice is tender and most of the liquid has been absorbed.
- 4
Remove the bay leaf and stir through the remaining olive oil and the red wine vinegar.
- 5
Spoon into bowls and top with the caramelised onions to serve.
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