Saturday, March 14, 2009

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.

4 comments:

Rebekah said...

come on over-I have something for you!

Leslie said...

YUM! I just got some Red Lentils and this looks wonderful!!! I use Brown rice too!
This might be on the menu this week!!!
Leslie
LeslieVeg@msn.com
http://leslielovesveggies.blogspot.com/

The American Homemaker said...

I made a lentil soup really similar to that for Nina's Greek project. She had to make a food to take in to her class and share.

Valerie said...

I love lentils so I'll be giving this a try.