Prep 10 mins
Cook 1 hr
This is a tasty combination. I got this recipe from a friend. I use the French lentils as they do not break apart as much as red or yellow lentils.
- 425.24 g can stewed tomatoes, drained and chopped, with liquid set aside
- 368.54 g can chicken broth
- 1 large onion, finely chopped
- 236.59 ml dried lentils
- 236.59 ml water
- 118.29 ml brown rice or 118.29 ml basmati rice
- 7.39 ml chili powder
- 7.39 ml ground cumin
- 0.59 ml cayenne pepper
- 59.14 ml chopped fresh cilantro (optional)
- Combine all ingredients, including canned tomato liquid, in stockpot.
- Bring to boil.
- Redcue heat to medium and cover.
- Simmer 55 to 60 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
- Serve with cilantro sprinkled on top.
I really enjoyed this. The flavoring is very sublte but perfect. I did use MEXICAN stewed tomatoes and omitted the cayenne. I didn't quite understand the part about setting aside the liquid of the tomatoes, just to turn around and put it into the pot, so I didn't do that and it turned out fine. THANKS!
My family enjoyed this dish. I sauteed the onions and added fresh garlic and red pepper. I used vegtable broth and included the liquid from the crushed tomatoes as part of the 1 cup of water. I will make this again.
Very easy, very tasty. To me this was a vegetarian version of chili, since I used veggie stock instead of the chicken stock. I guess that would actually make it vegan. I used a mixture of brown and red lentils, because I wanted it to be really thick. The rice kind of got lost in here, but I love lentils so that was the big draw for me anyway. I also added some smoked paprika at the end. Made for Potluck tag. Thanks, FloridaNative!