Mediterranean Lentils and Rice
In my opinion, this is an outstanding recipe. It's so cheap that it's almost free. It's nutritionally more than adequate for a dinner. And it's *good food*, a pleasure to eat.
Not only does it have all those attributes, but also all the ingredients are things you will probably have on hand at all times. No trip to the store for arugula or goat cheese is involved here. It's also basic, natural food: no fake meats, or other highly processed foods.
1. Heat oil in wide skillet and add onion, cumin, cinnamon, cayenne and
salt. Cook over medium-high heat until onions are soft, about 10 minutes.
- 2 tablespoons olive oil
- 1 onion, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne, or to taste
- 1 teaspoon salt (optional)
- 3/4 cup lentils
- 2 cups vegetable broth or water
- 1 can diced tomatoes (14-1/2 oz can)
- 1/3 cup dried currants or raisins
- crumbled feta or grated Parmesan cheese (optional)
- 1 cup long-grain brown rice
2. Add lentils and broth or water and bring to a boil. Cover, reduce heat
to low and simmer for 30 minutes.
3. While lentils are simmering, boil rice separately for 45 minutes in
2-1/2 cups of water.
4. Remove the cover and add tomatoes and currants to lentils. Bring to a
boil, reduce the heat and cover again. Cook for 10 minutes more, or until
lentils are tender.
Serve over lentils over rice, topped with feta or Parmesan (optional).
24 January 2007