Spiced Lentils & Rice

Spiced Lentils & Rice

Spiced Lentils & Rice
Liven up your menu with a little bit of lentils that have a whole lot of taste. These lentils are prepared with tomato sauce, onion rings and plenty of spices and served with wild rice.
Print
At a glance
Cuisine:
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Healthy Eating:
Makes:
10 servings

Ingredients
2 tsp. olive oil
1/2 yellow onion, finely chopped
3 cloves garlic, minced
1 1/2 cups tomato sauce
3 tbsp. white vinegar
1/2 tsp. red pepper flakes
1/4 tsp. salt
1 3/4 cups water
2/3 cup wild rice
3/4 tsp. salt
2 tbsp. olive oil
1/2 yellow onion, finely chopped, plus 1 onion, thinly sliced
3 cloves garlic, minced
3/4 tsp. ground cumin
1/2 tsp. ground cinnamon
2 cups vegetable stock, chicken stock or broth
1 cup brown lentils, rinsed and drained
Fresh cilantro, for garnish

Methods/steps
To make the tomato sauce, in a non-aluminum saucepan, heat the olive oil over medium heat. Add the onion and sauté until soft and lightly golden, about 6 minutes. Add the garlic and sauté for 1 minute longer; don't let the garlic brown. Stir in the tomato sauce, vinegar, red pepper flakes and salt. When the mixture just begins to bubble, reduce the heat to low and simmer for 5 minutes. Remove from the heat and set aside. In a saucepan, bring the water to a boil. Add the wild rice and 1/4 tsp. of the salt. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, about 45 minutes. In a saucepan, heat 1 tbsp. of the olive oil over medium heat. Add the chopped onion and sauté until soft and lightly golden, about 6 minutes. Add the garlic, cumin and cinnamon and sauté for 1 minute longer; don't let the garlic brown. Add the stock, lentils and the remaining 1/2 tsp. salt and bring to a boil over high heat. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, about 30 minutes. While the rice and lentils are cooking, heat the remaining 1 tbsp. olive oil in a nonstick frying pan over medium heat. Add the sliced onion and sauté until brown and crispy, about 30 minutes. To serve, reheat the tomato sauce gently over medium heat. On a serving platter, spread the lentils in a layer; top with a layer of the rice. Pour the tomato sauce over the rice and top with the onion rings. Garnish with the cilantro.

QUICK RECIPE SEARCH
Select from the menus below and/or enter a keyword(s) and click "search" to start your recipe-quick-search.