We love lentils- they're high in protein, fat-free, require no soaking and cook quickly.
My kinda meal! Why not add a slice of warm bread and butter to this warm delight?
Ingredients
2 tablespoons olive oil
1 1/3 cups diced carrots (Equivalent to 3 chopped medium carrots).
1 cup diced onion
2 tablespoons tomato paste
3/4 teaspoon roasted ground cumin (Didn't have...didn't add).
3/4 cup red lentils (Substituted black lentils).
3 tablespoons uncooked brown rice (Substituted uncooked white rice).
6 cups water
1 1/2 teaspoons vegetable bouillon (No V.B. Added extra salt instead).
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
2 medium size potatoes (Added for more consistency).
DIRECTIONS:
1. In a large pot, drizzle oil over medium heat. Add onion; cook and stir occasionally until onion is softened, about 7 minutes. Add tomato paste and cumin; stir to combine. Add lentils, carrots, rice, water, bouillon, salt and pepper; stir to combine. Bring to a boil. Reduce heat and simmer for 30-45 minutes or until rice, lentils, carrots, and potatoes are tender.
Or, its soup....dump everything in the pot and bring to a boil!
Yields: 6 cups
Servings: 6
TIP: Buying tomato paste in a tube allows us to use small amounts and then reseal the tube for later use. Look for roasted cumin next to the standard ground cumin.
Made this! Absolutely delicious and hit the spot on a cold, rainy day!
Courtesy: relish.com
