Lentils and spinach with crispy shallots (Faki moutzendra me spanaki)

Updated at: Thu, 17 Aug 2023 05:37:00 GMT

Step 1

Peel and finely chop the onions and garlic, and finely chop the celery. Pour a couple of tablespoons of olive oil into a large saucepan and add all the chopped vegetables. Sauté on low heat for 12-15 minutes, until soft and sticky but not colored. Stir in the tomato puree, cook for a couple of minutes, then add the lentils and bay leaf. Stir everything together and pour over 1.5 liters of boiling water. Bring to boil, then reduce the heat to low, cover with a lid and cook for 20 minutes, until the lentils are almost but not quite cooked. Stir in the rie, add a further 500 ml of boiling water, so lentils and rice are completely covered, pop on the lid and cook for 20 minutes.

Step 2

Meanwhile, wash the spinach thoroughly and roughly chop it. Add it to the pan and cook for a further 10 minutes. You want the mixture to be slightly wet and oozy - the lentils and rice mixture shouldn't have absorbed all the water. If it has, be sure to add more.

Step 3

Meanwhile, prepare the shallots. Peel and finely slice the shallots, into rings if possible. Place a large frying pan on a medium-low heat and pour 3 tablespoons of olive oil. Add the cumin and fry for 30 seconds, then stir in the shallots. Saute for 10 minutes, then turn up the heat a little so the shallots become caramelized. and slightly crisp. Add more oil if needed.

Step 4

When the lentils are ready, season to taste and pour in 1 tablespoon of red wine vinegar - taste and add a little more if needed. Serve the lentils topped with the crispy shallots and a generous helping of yogurt and salad on the side.

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