04/25/2026
Fakhes (Cypriot Lentils)
Servings: 4
Prep Time: 10 minutes
Cook Time: 35–40 minutes
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Ingredients
* 1 cup dried lentils, rinsed
* 4 cups filtered water
* 1/4 cup brown rice
* 1 large onion, finely chopped
* 1/4 cup extra virgin olive oil
* 1 vegetable stock cube
* Salt and freshly ground black pepper, to taste
* Optional: 1/2 tsp turmeric
* Juice of 2 lemons
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Instructions
1. Cook the Lentils
In a medium pot, combine lentils and water. Bring to a boil, then reduce to a simmer. Cook for about 20 minutes, or until the lentils begin to soften and the liquid is partially absorbed. Stir in the vegetable stock cube.
2. Add the Rice
Add the brown rice to the pot. Continue cooking as the mixture simmers.
3. Prepare the Onion
While the lentils are cooking, heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft and lightly browned. Season generously with salt and pepper. Add turmeric, if using.
4. Combine and Finish Cooking
Lower the heat on the lentils and rice mixture and continue cooking for another 15 minutes, or until the rice is tender. Stir in the sautéed onion along with the oil.
5. Add Lemon Juice
Remove from heat and stir in the juice of 2 lemons. Adjust seasoning to taste.
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Notes
* For a soupier consistency, add extra water during cooking.
* Flavor deepens after resting—this dish is excellent the next day.
* Serve warm with crusty bread or a simple salad.
Credits:
Music: Mes(s)merized
Musician: Philip E Morris
