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Cypriot lentils with rice and caramelized onion is a simple one-pot rice dish made from brown or green lentils, rice, and a big pile of onions cooked low and slow until they turn deep gold and sweet. In Cyprus it’s often called fakorizo, and you’ll find a version of it in most Greek and Cypriot kitchens.
The lentils and rice cook together in the same pot, so the rice soaks up the earthy lentil flavor. On top goes a heap of caramelized onions, which take their time on the stove but need almost no attention once they’re going.
I like this dish because it costs very little and uses ingredients most people already have. The onions are what make it though. Don’t rush them, or you’ll end up with soft, pale onions instead of the sweet, jammy ones this dish needs.
Serve it warm with a squeeze of lemon and maybe a spoon of yogurt on the side.
Why You’ll Love This Recipe
- One pot for the lentils and rice, easy cleanup
- Onions do most of the work, no complicated steps
- Cheap pantry ingredients that most people already have
- Good warm or at room temperature the next day
Ingredient Notes
- lentils: Use brown or green lentils so they hold their shape. Red lentils cook down too soft and turn the dish mushy.
- rice: Medium-grain white rice absorbs the lentil liquid well. Basmati works too, but the texture is a bit firmer.
- onions: Slice them thin and even so they caramelize at the same rate instead of some burning while others stay pale.
- cumin: Adds warmth in the background. Leave it out if you want a plainer, more traditional flavor.
- olive oil: You need a decent amount for the onions to caramelize properly, so don’t skimp here.
- lemon: A squeeze at the end brightens the whole dish. Don’t skip it, even a small wedge makes a difference.
Cypriot Lentils and Rice with Golden Caramelized Onions
Ingredients
Method
- Heat 3 tbsp of the olive oil in a 30 cm / 12-inch skillet over medium-low heat. Add the sliced onions and a pinch of salt.
- Cook the onions for 25 to 30 minutes, stirring every few minutes, until soft, deep golden brown, and jammy. Lower the heat if they start to catch. Set aside.
- While the onions cook, add the rinsed lentils to a 3-quart / 2.8 L saucepan with 500 ml of the water and the bay leaf. Bring to a boil, then lower the heat and simmer for 15 to 18 minutes, until the lentils are just tender but not falling apart.
- Drain the lentils through a fine-mesh sieve, reserving the cooking liquid. Discard the bay leaf. You should have close to 400 ml of liquid; top up with the remaining water if you're short.
- Wipe out the saucepan and heat the remaining 2 tbsp olive oil over medium heat. Add the rinsed rice and cumin, stirring for 1 minute until the rice looks glossy.
- Return the lentils to the pot along with the reserved cooking liquid, 1 tsp salt, and the black pepper. Stir once, bring to a gentle simmer, then cover and cook for 16 to 18 minutes, until the rice is tender and the liquid is absorbed.
- Take the pot off the heat and let it sit, covered, for 5 minutes. Fluff gently with a fork.
- Taste and add more salt if needed. Spoon onto plates and top each portion with a generous pile of caramelized onions.
- Drizzle with a little of the oil left in the onion pan, add a splash of red wine vinegar if using, and serve with lemon wedges on the side.
Notes
- Caramelizing the onions properly takes a full 25 to 30 minutes, don't rush this step.
- Reserve the lentil cooking liquid, it goes back into the pot with the rice.
- Use a wide skillet for the onions so they cook in a single layer, not piled up.
- Let the pot rest 5 minutes off heat before fluffing the rice.
Tips for Success
- Slice the onions thin and even so they cook at the same rate and turn golden without burning patches.
- Stir the onions every few minutes instead of walking away, they can go from golden to burnt fast.
- Rinse the rice until the water runs mostly clear to keep the dish from turning gluey.
- Save the lentil cooking liquid, it carries flavor into the rice as it cooks.
- Taste before adding extra salt, the lentil liquid already carries some seasoning.
Variations
- Swap half the rice for bulgur wheat for a nuttier bite, a variation some Cypriot cooks use.
- Add a pinch of cinnamon or allspice to the onions for a warmer, slightly sweeter edge.
- Stir a spoon of tomato paste into the rice for a deeper color and a slightly tangy background.
Storage and Reheating
Store the lentils and rice in an airtight container in the fridge for 3 to 4 days. Keep the caramelized onions in a separate container, they stay good for about the same time.
To reheat, add a splash of water or stock to the lentils and rice and warm them in a saucepan over low heat, or microwave in 1-minute bursts, stirring in between. Warm the onions separately in a small skillet over low heat until heated through.
The lentil and rice base freezes well for up to 2 months in a sealed container. I don’t freeze the onions, they turn watery when thawed, so I make a fresh batch instead if I’m pulling the base from the freezer.
Serving Suggestions
I like to serve this with a big spoon of plain yogurt on the side, it cools down the sweetness of the onions. A simple salad of chopped tomato, cucumber, and a little red onion works well too.
For a heartier meal, add a piece of seared halloumi grain bowl or some roasted vegetables next to it. Crusty bread is good for scooping up any onions left on the plate.
This dish also works at room temperature, so it’s a good one to bring to a potluck or pack for lunch the next day.
FAQ
Why aren’t my caramelized onions turning golden for this lentil and rice dish?
Your heat is probably too high, or you’re rushing the process. Cook the onions on medium-low heat for a full 25 to 30 minutes, stirring every few minutes, without turning up the heat to speed things along. Real caramelization needs time, not high heat, or you’ll get soft, pale onions instead of deep gold ones.
Can I use red lentils instead of green or brown lentils?
You can, but the texture changes a lot. Red lentils break down fast and turn the pot soft and porridge-like instead of holding separate grains next to the rice. Stick with green or brown lentils if you want the rice and lentils to stay distinct.
Can I make Cypriot lentils and rice ahead and store the onions separately?
Yes, this works well. Cook the lentil and rice base and the caramelized onions, then cool and store them in separate airtight containers in the fridge for up to 4 days. Reheat the rice with a splash of water and warm the onions gently in a skillet before serving.
What goes well with Cypriot lentils and rice besides lemon?
A dollop of plain yogurt, a simple tomato and cucumber salad, or some crusty bread all work well alongside it. Pickled peppers or olives add a sharp contrast to the sweet onions. It also holds up fine as a side next to grilled halloumi or Greek briam roasted vegetables.
Is Cypriot lentils with rice and caramelized onion gluten free?
Yes, this dish is naturally gluten free since it’s made from lentils, rice, onions, and olive oil, with no wheat or flour involved. Just check your stock or bouillon if you use one, since some brands add gluten-containing fillers.
What’s the difference between fakorizo and moujadara?
Fakorizo is the Cypriot and Greek version, usually simple with just lentils, rice, onion, and olive oil, sometimes with cumin. Moujadara is the Levantine version, often made with darker, more heavily spiced caramelized onions and sometimes bulgur instead of rice. Both come from the same family of lentil and grain dishes.