Recipe: Greek Fudji - Lentils, Rice and Caramelised Onions #vegan

Caption of Greek Fudji - Lentils, Rice and Caramelised Onions. image by Edward Daniel (c).

Edward Daniel A Greek friend of mine recently made this hearty dish for me, and I thought I would include it in my weekly food… Recipes Greek Fudji – Lentils, Rice and Caramelised Onions European #

Serves: 6 Prep Time: 30 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

8 medium onions, sliced
150ml extra virgin olive oil
2tsp cumin powder
1/42sp cayenne pepper
250g brown lentils
250g long American rice
1.5litre filtered water
1tsp salt
5 shakes of pepper
few sprigs of parsley

Instructions

In a large non-stick saucepan place oil and gently heat over a medium heat. Add the onions, turning occasionally as they caramalise.
Add the cumin and cayenne pepper and a tablespoon of water too. Continue cooking for about a minute until you form a paste.
Add the rice to the mixture so that the granules are coated. Then add the remaining water and lentils and bring to a boil. Turn the heat down and simmer for about 30 minutes. Shake in the pepper and add the salt. The water should almost evaporate and the rice tender.
Switch off the heat, place the lid and allow the mixture to steam for a further 10 minutes.

Top tip – I usually use a clean dishcloth, which I place under and around the lid. This helps give the rice the texture that remaining fluffy texture that I love.

Garnish with a few sprigs of parsley and serve with salad.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".