Thursday, February 28, 2008

Middle-Eastern Rice and Lentils

So easy to make and so tasty :) I skipped the onions at the end just because I got distracted and didn't make them in time... ooops!

This makes enough for 4

1 cup lentils
1 cup canned diced tomatoes
1 bay leaf
1/2 tsp. ground cumin
1 1/2 cups vegetable stock
1/4 tsp. freshly ground black pepper
1 cup rice
2 cups water or additional veggie stock
1/2 tsp. olive oil
1/4-1/2 cup onion, chopped

1. Bring the lentils, bay leaf, cumin, tomatoes, pepper, and vegetable stock to a simmer over high heat in a saucepan or Dutch oven. Stir, cover, turn the heat to low, and simmer until the lentils are cooked through and have absorbed the liquid, 45 minutes-1 hour. Remove the bay leaf.

2. Cook the rice according to package directions.

3. While the rice is cooking, saute the onion in the olive oil over medium heat until softened, about 5 minutes.

4. Place the rice on a plate; put the lentils on top of the rice and the onion on top of the lentils. Serve hot.

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