Another great recipe from my The Occasional Vegetarian book.
1 cup lentils
1 cup canned tomatoes, crushed
1 bay leaf
1/2 tsp ground cumin
1 1/2 cups vegetable stock or stock of your choice (I use my chicken broth)
1/4 tsp freshly ground black pepper
1 1/2 tsp salt
1 cup whole grain rice
1/2 tbsp olive oil
1 large onion, sliced
- Bring the lentils, tomatoes, bay leaf, cumin, stock, & pepper to a simmer over a high heat in a medium sized pot. Stir, cover, and turn the heat to low, and simmer until the lentils are cooked through and have absorbed the liquid, 45 mins to 1 hour. Add 1 tsp of the salt during the last 5 mins of cooking. Remove bay leaf
- Cook the rice in another pot during this time.
- Meanwhile, in a skillet, saute the onion in the olive oil over medium heat until golden, about 5 minutes (I like to make extra onion. It's yummy)
- 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.