Recipes

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.
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Course Appetizer
Cuisine Continental

Servings 10 servings
Calories 888.3 kcal

Ingredients

  

  • 2 teaspoon(s) olive oil
  • 1/2 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 1/2 cup(s) tomato sauce
  • 3 tablespoon(s) white vinegar
  • 1/2 teaspoon(s) red pepper flakes
  • 1/4 teaspoon(s) salt
  • 2 tablespoon(s) olive oil
  • 1/2 yellow onion, finely chopped, plus 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 3/4 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) ground cinnamon
  • 2 cup(s) vegetable stock, chicken stock or broth
  • 1 cup(s) brown lentils, rinsed and drained
  • 1 Fresh cilantro, for garnish

Instructions

 

  • To make the tomato sauce, in a non-aluminum saucepan, heat the olive oil over medium heat.
  • Add the onion and saute until soft and lightly golden, about 6 minutes.
  • Add the garlic and saute 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 tbs 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 saute until soft and lightly golden, about 6 minutes.
  • Add the garlic, cumin and cinnamon and saute for 1 minute longer; don’t let the garlic brown.
  • Add the stock, lentils and the remaining 1/2 tbs 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 saute 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.

Nutrition

Calories: 888.3kcalCarbohydrates: 91.88gProtein: 36.98gFat: 44.34gSaturated Fat: 6.86gCholesterol: 14.4mgSodium: 1791.79mgFiber: 24.23gSugar: 28.43g

Keyword Cinnamon, High Fiber, Rice, Tomato, Vegetables
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