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Greek Fudji – Lentils, Rice and Caramelised Onions

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

A Greek friend of mine recently made this hearty dish for me, and I thought I would include it in my weekly food blog because of its simplicity. It is traditionally eaten in the Greek countryside.

Caption of Greek Fudji - Lentils, Rice and Caramelised Onions. image by Edward Daniel (c).
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Serves: 6 Prep Time: Cooking Time:
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

  1. In a large non-stick saucepan place oil and gently heat over a medium heat. Add the onions, turning occasionally as they caramalise.
  2. Add the cumin and cayenne pepper and a tablespoon of water too. Continue cooking for about a minute until you form a paste.
  3. 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.
  4. 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.

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

 

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