Spanish Lentils and Rice (T&T)
I got this recipe from the back of a package of lentils. It's easy, cheap,
and good. I often substitute 1/2 can diced canned tomatoes for the fresh tomatoes.
I usually serve with cornbread and coleslaw.
1 cup lentils
2 cups water
1 medium onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup rice (basmati is very good)
2 medium tomatoes, coarsely chopped
2 cups chicken broth
Salt and pepper, to taste Instructions
Prepare lentils: Rinse and sort lentils. Cook lentils in water for 20 minutes.
Prepare rice: Sauté the onion and garlic in the olive oil until onion is translucent.
Add rice and sauté until rice is translucent, stirring frequently.
Prepare final dish: To the rice mixture, add lentils, tomatoes, and broth. Bring
to a boil, lower heat and partially cover. Cook for an additional 30 minutes or
until rice and lentils are tender.
Add salt and pepper to taste.
Yield: 6 cups
Posted by Keplerkid at Recipe Goldmine 1/6/2002 11:16 am.
Source: Bob's Red Mill
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