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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
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  1. Prepare lentils: Rinse and sort lentils. Cook lentils in water for 20 minutes. Drain.
  2. 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.
  3. 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.
  4. 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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