Spanish lentils and rice PDF Print E-mail

Spanish Lentils and Rice (T&T)

Posted by Keplerkid at recipegoldmine.com 1/6/2002 11:16 am

Source: Bob's Red Mill

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

Prepare lentils: Rinse and sort lentils. Cook lentils in water for 20 minutes. Drain.

Prepare rice: Saute the onion and garlic in the olive oil until onion is translucent. Add rice and saute until rice is translucent, stirring frequently.

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. Add salt and pepper to taste.

Yield: 6 cups

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
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  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
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