Faki: Cypriot Rice and Lentil Stew

with Spinach

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Instructions

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1 Prep

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

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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. 

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3 Rinse

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

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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. 

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5 Warm pitta

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

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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. 

Tips for fussy eaters

Go easy on the lemon.

Pro tip

The consistency of this one should be slightly wet and oozy - the rice shouldn't have absorbed all the water. Add more later on, to be sure!

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

Cooking Time: 40 min

Cals 518 · Prot 11 · Carbs 95 · Fat 9

Dairy-Free

Ingredients

Number of people

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 1 Piece
Dried bay leaves 1 Piece
Red vinegar 15 ML
Arborio rice 80 Grams
Water 700 ML

Garnish

Pitta bread 2 Pieces
Lemon 1 Piece
Olive oil 1 Tbsp
Crispy onions 20 Grams

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

Cooking Time: 40 min

Cals 518 · Prot 11 · Carbs 95 · Fat 9

Dairy-Free

Instructions

photo

1 Prep

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

photo

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. 

photo

3 Rinse

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

photo

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. 

photo

5 Warm pitta

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

photo

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. 

Tips for fussy eaters

Go easy on the lemon.

Pro tip

The consistency of this one should be slightly wet and oozy - the rice shouldn't have absorbed all the water. Add more later on, to be sure!

Ingredients

Number of people

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 1 Piece
Dried bay leaves 1 Piece
Red vinegar 15 ML
Arborio rice 80 Grams
Water 700 ML

Garnish

Pitta bread 2 Pieces
Lemon 1 Piece
Olive oil 1 Tbsp
Crispy onions 20 Grams
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