Prep 10 mins
Cook 1 hr
A traditional dish very healthy and full of proteins. I make it more like a pilaf but with more water you can make it like a soup. Of course you can also add some vegetables such as carrots, potatoes...
- Boil the lentils in a pot with plenty of water until tender.Drain.
- Heat the olive oil and put the onion and the garlic and cook until transucent. Then add the rice and the lentils. Add 2 cup of water, (or more if you prefer the soup). With the 2 cups of water is more like a pilaf as you can see from the photos.
- Add the tomato paste.
- Season to taste.
- Cook for 40-50 minutes.
This is a very good change from a potato or rice side dish and its very easy to make.
I love lentils and think they have their own uniqe flavor but i did feel i needed to add a lil something because of the rice. I tossed in some cumin and and a bay leaf and cooked in chicken stock added carrots and italian parsley for veggies. It was very good I served with fish =)
I like this very much as a base to begin with. I had intended to use it as a side like pilaf as Katia mentioned, however, even with adding salt and pepper, cumin, coriander and cinnamon I still found it missing something for my taste (and I want to stress MY taste, it might be perfect for others). I decided to turn it into the soup and added peas, some carrot, okra and yellow pepper along with a bit of red pepper flakes. I ended up not being sure how many stars to give it. It became a very nice soup and the chef did mention that you could add veggies and more water in the intro. I don't feel that I went against what her recipe is but for myself, the end product just used the recipe as written for a starting point. So, I'm not going to give it stars but I am giving it a high recommendation for a healthy recipe that worked very well and is open to as many additions/variations as you can think of. Thank you for posting this Katia.