Middle-Eastern Rice and Lentils Recipe
Another great recipe from my The Occasional Vegetarian book.
1 cup lentils
1 cup canned tomatoes, crushed
1 bay leaf
1/2 tsp ground cumin
1 1/2 cups vegetable stock or stock of your choice (I use my chicken broth)
1/4 tsp freshly ground black pepper
1 1/2 tsp salt
1 cup whole grain rice
1/2 tbsp olive oil
1 large onion, sliced
- Bring the lentils, tomatoes, bay leaf, cumin, stock, & pepper to a simmer over a high heat in a medium sized pot. Stir, cover, and turn the heat to low, and simmer until the lentils are cooked through and have absorbed the liquid, 45 mins to 1 hour. Add 1 tsp of the salt during the last 5 mins of cooking. Remove bay leaf
- Cook the rice in another pot during this time.
- Meanwhile, in a skillet, saute the onion in the olive oil over medium heat until golden, about 5 minutes (I like to make extra onion. It’s yummy)
- Place the rice on a plate, put the lentils on top of the rice and the onion on top of the lentils. Serve hot or at room temperature.
This recipe is very simple and easy to make. It’s filling and tasty. I double it for my family. Enjoy!