Greek Lentils and Rice-Fakorizo

Yield: 4-5

Ingredients

1 cup small lentils (uncooked)
1 bay leaf
Rosemary (small branch)
4 tablespoons olive oil
2 medium onions chopped
4 garlic cloves minced
2 carrot diced
1 cup rice (uncooked)-I used short grain
2 tomatoes diced
freshly ground pepper
2 teaspoons salt
parsley or other herbs of your choice

Instructions

1. Rinse the dry lentils, put in a pot with water and bring to a boil. Drain the lentils, put them back in the pot with about 1 ½ cups cold fresh water, along with the bay leaf and rosemary. Simmer for about 15-20 minutes until soft (not mushy). Drain the lentils and set aside.
2. In a large deep pan (or pot) heat the olive oil and sauté the onions until translucent. Add the carrot and sauté 2-3 minutes more and then add the garlic and sauté for about 30 seconds.
3. Add the rice and sauté for another 2 minutes until rice is covered in the olive oil. Then add the lentils, salt and pepper and blend well.
4. Add the tomato and about 2 cups water and simmer for about 15 minutes, covered until rice is cooked and water is absorbed. Add more hot water as needed.
5. Remove from heat and fluff with a fork. Sprinkle some chopped parsley. You may serve with feta cheese.

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