My mother, a Greek housewife, used to make this in different ways – here is one way with my twist.    I love it most of all also because it’s delicious, and also because  it’s a versatile dish and so very easy to prepare.

INGREDIENTS
1½ cups pre-cooked lentils or 2/3 cup of dried brown lentils (the flat ones), boiled and drained 
1 cup pre-cooked long grain white rice (works well with basmati too)
1 shallot, thinly chopped
2 cloves garlic, chopped
3 Tbsp extra virgin olive oil
1kg fresh spinach, steamed and well drained (after it’s steamed, chop it a little)
1 Tbsp red wine vinegar
salt to taste
2 Tbsp tomato puree
½ tsp chilli flakes (optional)
cinnamon stick
2 bayleaves
a splash of lemon juice and some lemon zest
a pinch of fennel seeds
¼ tsp oregano
chopped dill or flat leaf parsley, for garnishing
vegan feta cheese (optional)

 

METHOD

Heat up your oil in a large pan, and sauté your onions and garlic.
Add your spices and stir well, then stir in the tomato puree, making sure it is well distributed, and keep it on a high heat for a minute or so.
Next, add the the lentils and herbs, stir well, and then add the cooked rice.  Continue to stir for a couple of minutes, then gently add the remaining ingredients.
Garnish and serve with vegan feta, or eat as is.

 

 

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

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suitable for vegans, vegetarians and meat-eaters alike

 

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Rice & Lentils with Spinach (Pilafi me Fakes)Recipe by Miriam SorrellCourse: OtherServings

4

servingsINGREDIENTS

1½ cups pre-cooked lentils or 2/3 cup of dried brown lentils (the flat ones), boiled and drained 

1 cup pre-cooked long grain white rice (works well with basmati too)

1 shallot, thinly chopped

2 cloves garlic, chopped

3 Tbsp extra virgin olive oil

1kg fresh spinach, steamed and well drained (after it’s steamed, chop it a little)

 1 Tbsp red wine vinegar

salt to taste

2 Tbsp tomato puree

½ tsp chilli flakes (optional)

cinnamon stick

2 bayleaves

a splash of lemon juice and some lemon zest

a pinch of fennel seeds

¼ tsp oregano

chopped dill or flat leaf parsley, for garnishing

vegan feta cheese (optional)

METHOD Heat up your oil in a large pan, and sauté your onions and garlic.       Add your spices and stir well, then stir in the tomato puree, making sure it is well distributed, and keep it on a high heat for a minute or so.Next, add the the lentils and herbs, stir well, and then add the cooked rice.  Continue to stir for a couple of minutes, then gently add the remaining ingredients.Garnish and serve with vegan feta, or eat as is.

 

 

The post Rice & Lentils with Spinach (Pilafi me Fakes) appeared first on Mouthwatering Vegan.