Faki: Cypriot Rice and Lentil Stew

Name: Faki: Cypriot Rice and Lentil Stew with Spinach
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 1 Pieces of White onion; 1 Pieces of Carrot; 2 Pieces of Garlic cloves; 40 Grams of Kalamata olives; 2 Tbsp of Olive oil; 1 Tsp of Salt; 200 Grams of Spinach; 400 Grams of Canned lentils; 2 Grams of Dried oregano; 2 Grams of Cumin powder; 30 Grams of Tomato paste; 1 Pieces of Vegetable stock cube; 1 Pieces of Dried bay leaves; 15 ML of Red vinegar; 80 Grams of Arborio rice; 700 ML of Water; 2 Pieces of Pitta bread; 1 Pieces of Lemon; 1 Tbsp of Olive oil; 20 Grams of Crispy onions

with Spinach

Faki, which simply means 'lentils' in Greek, is a rice and lentil stew which is one of the most commonly eaten dishes in Cyprus.

Cals 508 · Prot 21 · Carbs 88 · Fat 50

Vegan

40 min

Faki: Cypriot Rice and Lentil Stew with Spinach

Faki, which simply means 'lentils' in Greek, is a rice and lentil stew which is one of the most commonly eaten dishes in Cyprus.

Cals 508 · Prot 21 · Carbs 88 · Fat 50

Vegan

Ingredients

Faki

White onion

1 Piece

Carrot

1 Piece

Garlic cloves

2 Pieces

Kalamata olives

40 Grams

Olive oil

2 Tbsp

Salt

0.5 Tsp

Spinach

200 Grams

Canned lentils

400 Grams

Dried oregano

2 Grams

Cumin powder

2 Grams

Tomato paste

30 Grams

Vegetable stock cube 15*

1 Piece

Dried bay leaves

1 Piece

Red vinegar

15 ML

Arborio rice

80 Grams

Water

700 ML

Garnish

Pitta bread 4*5*9*10*11*

2 Pieces

Lemon

1 Piece

Olive oil

1 Tbsp

Crispy onions

20 Grams

Allergens

*15 Celery, *4 Milk, *5 Eggs, *9 Soya, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2126 / 508
Fats (g)	50.4
of which saturated (g)	1.6
Carbohydrates (g)	88
of which sugars (g)	15.8
Fibers (g)	13
Proteins (g)	20.8
Salt (g)	2.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Peel and finely chop the onion, carrot and garlic. Finely chop - almost crush - the olives.

2 Sauté

Heat a large pan or pot over a medium-low heat with a very generous drizzle of olive oil. Once hot, fry the onion, olives and carrot with a pinch of salt for 7-9 min until soft.

3 Rinse

Meanwhile, wash and roughly chop the spinach (including the stems). Drain and rinse the lentils.

4 Simmer

Once the onions are soft, add the garlic, oregano and cumin and fry for 30 sec further. Add the tomato paste, stock cube, bay leaves, measured water, rice, vinegar and lentils and simmer, covered, for 18-20 min.

5 Warm pitta

Meanwhile, toast the pitta pockets in a hot oven or toaster until warmed through.

6 Serve

After 20 min, add the spinach to the stew and simmer for 4 min further, stirring occasionally. If all the water has evaporated at this stage, add another splash. Season the stew with lemon juice and salt. Serve with a drizzle of olive oil, a sprinkling of fried onions and the pitta to the side.

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