A very tasty vegetarian meal. I love the combination of rice and lentils! Thanks to my sister Milca for sharing her recipe!
Rice and Lentils
1 1/4 cup lentils
1 1/2 cups rice*
2 Tbsp oil
1 tsp salt
Heat in a heavy saucepan 2 Tbsp oil, add lentils, brown over medium heat for 5 minutes, stirring often.
Add 3 cups boiling water or stock, salt, and pepper. Cook uncovered 10 minutes over medium heat. Stir in rice and 1 cup boiling water or stock. Bring to boil, reduce heat to low, and cook 25 minutes.
* This recipe uses white rice. We used brown rice and simply cooked it longer once we added the rice to the lentils.
3/4 cup tomato paste
3 cups tomato juice, puree, OR sauce
1 green pepper, chopped
chopped celery leaves
1 Tbsp sugar
1/2 tsp salt
1 tsp cumin
1/4 tsp cayenne peppers, or crushed chilis
3 onions sliced*
4 cloves garlic, minced
In a saucepan, heat together all ingredients except onions and garlic. Bring sauce to boil, reduce heat, and simmer 20-30 minutes. Heat a little bit of oil in a small skillet. Saute onions and garlic over medium heat until browned.
*I only used one onion, and added the garlic to the sauce. It’s versatile!
TO SERVE: Put rice and lentil mixture on platter, pour tomato sauce over, and top with onions and garlic.