Middle Eastern Rice and Lentils

Wow, it's been a while since I posted here. Oops. Today I bring you a healthy recipe, to make up for the sugary, unhealthy brownies and pie and other such dishes as I've been posting. This yummy meal was full of protein and fiber, and completely meat-free. We do meatless meals pretty often here because meat costs more than beans and rice. :-)


Middle Eastern Rice and Lentils
1 cup lentils, uncooked
1 cup canned tomatoes, crushed
1 bay leaf
1/2 tsp. cumin
1 1/2 cups vegetable stock (or broth of your choice)
1/4 tsp. black pepper
1 tsp. salt
1 cup white rice (I used brown rice)
1/2 tbsp. oil
1 onion, sliced

Bring the lentils, tomatoes, bay leaf, cumin, stock or broth, and pepper to a simmer over high heat in a 4-quart saucepan. Stir, cover, turn the heat to low, and simmer until the lentils are cooked through and have absorbed the liquid, 45 minutes to 1 hour. Add salt during the last 5 minutes of cooking. Remove the bay leaf.

Cook the rice according to package directions.

Meanwhile, in a skillet, saute the onion in the oil over medium heat until golden, about 5 minutes.

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.