If there’s one Greek recipe that proves how simple ingredients can create something extraordinary, it’s Fakorizo (Φακόρυζο). This Greek Lentil Rice Pilaf combines humble lentils, basmati rice, olive oil, and tomatoes into a hearty dish that’s comforting, nourishing, and full of flavour.
I didn’t grow up eating Fakorizo, but when I stumbled across it on Dimitra’s Dishes, I knew I had to try it. Now it’s become one of my go-to recipes – it’s healthy, budget-friendly, and somehow tastes even better the next day. Whether you’re preparing it for Greek Orthodox Lent (see more Lent recipes here) or serving it alongside roast lamb or pork tigania, Fakorizo is the kind of recipe that always delivers.
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What is Fakorizo?
Fakorizo literally translates to Lentil Rice and is exactly that; a comforting Lentil Pilaf Recipe where brown lentils and basmati rice cook together in rich olive oil, tomatoes, and aromatic onions. The result? A hearty, slightly earthy pilaf that ticks all the boxes: filling, flavourful, and absolutely perfect with a squeeze of lemon.
Traditionally, this dish pops up during Greek Orthodox Lent when meat, dairy, and eggs are off the table. But honestly, Fakorizo is too good to reserve just for Lent. Pair it with your Sunday roast, serve it as a base for grilled meats, or enjoy it cold with a tangy fresh salad. It’s the gift that keeps on giving.
For more fasting recipes during Lent, click here!
Ingredients for Fakorizo (Greek Lentil Pilaf)
- ½ cup olive oil (yes, that much, trust the process)
- 1 onion, finely chopped
- 2 garlic cloves, grated (because everything’s better with garlic)
- 200g canned diced tomatoes
- Salt and pepper, to taste
- 1 bay leaf
- 1 cup uncooked brown lentils
- 1 cup Basmati rice
- 2 tablespoons finely chopped parsley
- Lemon wedges and olives for serving (and maybe some feta because… Greek)
How to Make Fakorizo: Step by Step
Step 1: Prep the rice
Rinse your basmati rice under cold water five or six times (yes, really this helps get rid of all that extra starch). Soak it in cold water while you tackle the lentils.
Step 2: Cook the lentils
Add your lentils and bay leaf to boiling salted water. Cook for about 15 minutes until they’re just tender. Reserve a cup of that magical lentil water, then drain and set the lentils aside.
Step 3: Build the flavour base
Heat up that olive oil and gently cook the onions until soft and golden, give them 8-10 minutes to really shine. Add your garlic and stir until fragrant (about 30 seconds), then toss in the diced tomatoes and season generously with salt and pepper.
Step 4: Combine rice and lentils
Drain the rice and add it to the pot with the onion mixture. Season with about a teaspoon of salt. Stir in your reserved lentil water and the cooked lentils. Bring it all to a gentle boil.
Step 5: Simmer and then fluff
Cover the pot, reduce the heat, and let your Lentil Pilaf Recipe simmer for 15 minutes. Stir through the parsley, give it a good fluff, and you’re done.
Step 6: Serve Greek style
Dish it up with lemon wedges and some olives (feta’s optional, but highly recommended if you’re not fasting).
Why You’ll Love Fakorizo (Greek Lentil Pilaf)
✅ Vegan & Vegetarian Friendly
✅ Perfect for Lent and fasting days
✅ A nourishing side for roast meats like lamb or pork tigania
✅ Meal-prep friendly: it tastes even better the next day
✅ Packed with plant-based protein and fibre
Serving Suggestions for Fakorizo
- Add a dollop of Greek yogurt (when you’re not fasting)
- Pair with crispy roast lamb, pork tigania, or even grilled chicken
- Toss through some fresh spinach or rocket for a salad twist
- Drizzle with extra olive oil because… always
Greek Fakorizo – Lentils & Rice Pilaf (Lentil Pilaf Recipe)
Ingredients
Method
- Rinse the basmati rice under cold water 5-6 times until the water runs clear. Soak in cold water while preparing the lentils.
- Bring a pot of salted water to a boil. Add the lentils and bay leaf. Cook for 15 minutes until just tender. Reserve 1 cup of the cooking water, then drain the lentils and set aside.
- In a large pot, heat the olive oil over medium heat. Add the onions and cook for 8-10 minutes until soft and golden.
- Add the grated garlic and cook for 20-30 seconds until fragrant.
- Stir in the diced tomatoes and season with salt and pepper.
- Drain the rice and add it to the pot with the onion and tomato mixture. Season with 1 teaspoon of salt (or adjust to taste).
- Pour in the reserved cup of lentil cooking water and add the cooked lentils. Stir everything together and bring to a boil.
- Reduce heat to low, cover the pot, and simmer for 15 minutes until the rice is cooked and fluffy.
- Stir through the chopped parsley and fluff the rice.
- Serve warm with lemon wedges, olives, and feta if desired. Enjoy!
Related Recipes You Might Like
Greek Fasting Soup or Perfect For Winter: Revithosoupa / Chickpeas Soup
Greek Lent Delight: Potatoes and Peas Dish That’s Big on Flavour, Not Meat.
Rocket Salad with Apple & Cucumber
The Classic Cabbage and Rice Bowl (Lahanorizo) – Perfect for Lent!
FAQs: Fakorizo: Greek Lentil Rice Pilaf Recipe
1. Can I use green or black lentils instead of brown?
Absolutely! Brown lentils are traditional for Fakorizo, but green or black lentils hold their shape well too. Just adjust the cooking time if needed.
2. Can I make this Lentil Pilaf Recipe ahead of time?
Yes, and it tastes even better the next day! Store in the fridge for up to 3 days and reheat with a splash of water or olive oil.
3. Is Fakorizo gluten-free?
Yep! This Lentil Pilaf Recipe is naturally gluten-free, just make sure your stock or canned tomatoes don’t sneak in any additives.
4. Can I freeze Fakorizo?
Sure can. Let it cool completely, pop it into an airtight container, and freeze for up to 3 months. Defrost and reheat gently when needed.
5. What else can I serve with Fakorizo?
While it’s a meal on its own, Fakorizo shines next to roast lamb, pork tigania, or even a big fat salad. It also works beautifully with grilled veggies or feta on top.