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.

Yield: 6 cups

Ingredients

• 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

1. Rinse and sort lentils. Cook lentils in water for 20 minutes. Drain.
2. Sauté the onion and garlic in the olive oil until onion is translucent. Add rice and sauté until rice is translucent, stirring frequently.
3. 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.
4. Add salt and pepper to taste.

Attribution

Posted by Keplerkid at Recipe Goldmine 1/6/2002 11:16 am.

Source: Bob's Red Mill