Rice & Lentils with Spinach (Pilafi me Fakes)

My mother, a Greek housewife, used to make this in different ways – here is one way with my twist.    I love it most of all also because it’s delicious, and also because  it’s a versatile dish and so very easy to prepare.

INGREDIENTS
1½ cups pre-cooked lentils or 2/3 cup of dried brown lentils (the flat ones), boiled and drained 
1 cup pre-cooked long grain white rice (works well with basmati too)
1 shallot, thinly chopped
2 cloves garlic, chopped
3 Tbsp extra virgin olive oil
1kg fresh spinach, steamed and well drained (after it’s steamed, chop it a little)
1 Tbsp red wine vinegar
salt to taste
2 Tbsp tomato puree
½ tsp chilli flakes (optional)
cinnamon stick
2 bayleaves
a splash of lemon juice and some lemon zest
a pinch of fennel seeds
¼ tsp oregano
chopped dill or flat leaf parsley, for garnishing
vegan feta cheese (optional)

METHOD

1. Heat up your oil in a large pan, and sauté your onions and garlic.
2. Add your spices and stir well, then stir in the tomato puree, making sure it is well distributed, and keep it on a high heat for a minute or so.
3. Next, add the the lentils and herbs, stir well, and then add the cooked rice.  Continue to stir for a couple of minutes, then gently add the remaining ingredients.
4. Garnish and serve with vegan feta, or eat as is.

    

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suitable for vegans, vegetarians and meat-eaters alike

Rice & Lentils with Spinach (Pilafi me Fakes)

Recipe by Miriam SorrellCourse: Other

Servings

4

servings

INGREDIENTS

• 1½ cups pre-cooked lentils or 2/3 cup of dried brown lentils (the flat ones), boiled and drained 

• 1 cup pre-cooked long grain white rice (works well with basmati too)

• 1 shallot, thinly chopped

• 2 cloves garlic, chopped

• 3 Tbsp extra virgin olive oil

• 1kg fresh spinach, steamed and well drained (after it’s steamed, chop it a little)

•  1 Tbsp red wine vinegar

• salt to taste

• 2 Tbsp tomato puree

• ½ tsp chilli flakes (optional)

• cinnamon stick

• 2 bayleaves

• a splash of lemon juice and some lemon zest

• a pinch of fennel seeds

• ¼ tsp oregano

• chopped dill or flat leaf parsley, for garnishing

• vegan feta cheese (optional)

METHOD

• Heat up your oil in a large pan, and sauté your onions and garlic.       
• Add your spices and stir well, then stir in the tomato puree, making sure it is well distributed, and keep it on a high heat for a minute or so.
• Next, add the the lentils and herbs, stir well, and then add the cooked rice.  Continue to stir for a couple of minutes, then gently add the remaining ingredients.
• Garnish and serve with vegan feta, or eat as is.