Here’s a wonderful dish that’s suitable for Lent, works as a side dish or served with seafood or fish. You get to pick how you want this dish to appear on your table. Kritharaki is what us Greeks call orzo. Kritharaki is a rice shaped pasta that should be treated as such. Do not add cold water and bring to a boil and simmer until cooked. You will only end up with a pasty mush. You have to introduce the Kritharaki to hot liquid or add hot liquid to it.
The next ingredient is Fakkes or for the rest of you, lentils. Pulses/legumes have long been a part of the Greek diet. Lentils are loaded with proteins, fiber, Vitamin B and folates. If you’re a vegetarian, you want iron in your diet. Lentils are loaded with iron – you want to be eating lentils.
The origins of Lentils can be found in the near-East and it’s no wonder it’s been part of the Greek diet since the ancients. India is the world leader in lentil production and consumption but did you know that Canada also has a lentil crop? Smack in the middle of Prairie Canada in the province of Saskatchewan are farmers cultivating lentils in 1969.
This dish is very simple to make: either cook it entirely on the stove-top over stove-top and finish in oven. Simple and classic Greek flavours are present here with red onions, bay leaf, fresh thyme and a hint of lemon with some peel added into the mix. Food is as much about textures as it is about taste. That’s where your choice comes in how you want to cook it.
If you want a creamy result, boil the lentils until tender and then add the orzo – all on your stove-top. Alternately, if you like your orzo a little firmer with the edges and top of the baked dish being a little crisp, then finish in the oven. Stove-top gives you a risotto-type of finish, the oven will give you a Giouvetsi kind of texture.
I am sending this post out to the blog, “Experiments, Emotions, Experiences With Food”, who’s hosting an event focused on vegetarian Greek dishes. You still have until March 31st to cook and enter your dish.
Kritharaki me Fakkes (ΚÏιθαÏάκι με φακÎÏ‚)
(serves 4)
1/2 cup of brown lentils, picked over and rinsed
1 medium red onion, diced
1 bay leaf
1 cup of Kritharaki (orzo)
1/4 cup extra-virgin olive oil
1 lemon peel, finely sliced (use your vegetable peeler to remove 1 slice)
1 tsp. fresh thyme (1/2 amount if dry)
salt and pepper to taste
- After picking through your lentils and having rinsed them, add them into a pot with just enough water to cover them. Bring to a boil and then strain and add back into the pot and fill with the diced onion, the sliced lemon peel, bay leaf and three cups of water. Bring to a boil and then reduce to a simmer until the lentils are soft (about 25-30 minutes).
- If continuing to cook on your stove top, add the orzo into the pot along with the fresh thyme and olive oil. Your liquid should cover the orzo and lentils by about 2 inches. Add more boiling water if needed. Bring to a boil, add sea salt and fresh ground pepper and then reduce to a simmer and cover. Simmer until almost all the liquid has been absorbed. Serve immediately as a main or side dish.
- OR if continuing in the oven, strain your lentils (plus onions and bay, lemon) and reserve the cooking liquid. Pre-heat your oven to 400F and add your lentils, bay, cooked onions plus the olive oil into a baking vessel. Pour the reserved cooking liquid into a measuring cup. You should have about 2 1/2 cups. Add more boiling water if needed. Add the reserved cooking liquid (+ any hot water needed to make 2 1/2 cups ) adjust seasoning with salt and pepper and place in your pre-heated oven uncovered for 35-30 minutes. Divide, plate and serve hot.
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© 2007-2010 Peter Minakis
29 Responses
Without really thinking about it we tend to eat vegetarian dishes quite often. I am very fond of orzo and lentils so I have learned something new.
This reminds me of a Cypriot dish we make with lentils and pasta although the method of cooking is quite different from this one.
I think it would be a great thing to make instead of risotto & pretty good for you too with those lentils
Yia sas!
So if we choose to use the 2nd method (oven baking), what do we do with the reserved liquid? You leave us with: “Pour the reserved liquid into a measuring cup. You should have about 2 1/2 cups. Add more boiling water if needed.” And then…? Are we supposed to add it to the baking dish? Is it for a sauce or for folks who like more “saucy” lentils & orzo?
Thanks!
beth
Beth, I’ve clarified the recipe: You need 2 1/2 cups of hot liquid (the reserved liquid plus any extra hot water if needed). I suggested reserving in a measuring cup so you can easily top-up if more liquid is needed.
That looks very comforting!
I never would have thought of orzo and lentil together, but this really looks great, particularly with how it’s seasoned.
This reminds me of mjedara, the Lebanese dish of lentils and rice, cooked with onions until the whole thing melts in your mouth. I’m definitely going to try it with orzo, and that bit of lemon peel, too.
I can’t pronouce it and it sounds naughty but I would LOVE bowl of this right now. :)
Î Î¿Î»Ï Ï€Ïωτότυπο! Φαίνεται νοστιμότατο! Μου αÏÎσει που είναι χωÏίς ντομάτα. Το θυμάÏι τελικά ταιÏιάζει σε πολλά φαγητά!
You sure don’t suffer much during Lent. That’s a wonderful dish.
That is a dish I’d definitely like! Fancy combo!
Cheers,
Rosa
Another non suffering Lent dish! LOL! My parents make something similar with “hilopites” so I know how filling and delicious this can be. Thanks for showing us how to make this in the oven too.
I thought Moscow, Idaho was the lentil capital of the world. I know lentil brokers that even sell Idaho’s beans to India. They also have a Tour de Lentil bike race and Lentil festival making delicacies like lentil pancakes.
Anyway, this dish looks delicious and hearty. Your fasting Cali Greek sista approves!
I’ll have to try this recipe. Orzo is one of my favorite pasta. Thanks Peter :)
Looks like a yummy, stick-to-your-ribs sort of dish.
lentils…for lent. clearly, this was meant to be. :)
Ha! I was experimenting last week and I added tiny shells in fakes instead of the traditional rice. It came out great! Your recipe is similar to mine as I also put olive oil, onion (I used wihte) thyme and lemon.
I will try with orzo next time
I love orzo, and like to cook it ‘risotto-style’ but… add in the lentils? Perfect. I may just make this and not share – could be lunch for a day or two, just for me. Lemon and bay… yes!
OMG talk about comfort food ! I will try it this week with tarama thank you for sharing your inventive recipes .
Nice dish Peter. I like the addition of the lemon peel and fresh thyme.
Hi Peter,
Thanks for the clarification. I am looking forward to making it this weekend.
beth
A very healthy dish Peter!
My daughter loves orzo and I always forget to use it!
By the way, I made a mistake when I said that lebanese use ghee, this is recent; I checked with Kamal and he told me that traditionally lebanese have used olive oil for cooking because it was the only thing available; makes sense! I should have checked with him first!
Love lentils, love orzo. I can’t say I’ve had them together, though! This sounds very homey and delicious.
I still have some orzo at home, I should try this, sounds great.
Hearty Hearty Thanks for sending this to AWED:Greece. Love the information on the post and must say it is a filling and comforting dish.Love orzo though I have never tried it with lentils.Its a great pleasure going through your authentic and informative recipes.Thanks again
I love orzo and this dish looks yummy with the addition of lentils!