Sausage With Rice and Lentils

I saw this recipe on a Today show segment with Padma Lakshmi. It is really good! I used chicken andouille sausage. I ended up needing to add more liquid than the recipe called for. Moving it here for safe keeping,

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 8  ounces long grain white rice
• 1  bay leaf
• 8  ounces brown lentils
• 1⁄2 teaspoon salt
• 2 -3  tablespoons canola oil
• 1⁄2 teaspoon cumin seed
• 1 1⁄2 medium onions, diced or 8  ounces onions
• 5  garlic cloves, minced or 1  ounce garlic
• 1 (5 ounce)  bell peppers, diced
• 6  teaspoons fresh ginger, minced or 1  ounce fresh ginger
• 1 1⁄2 medium carrots, diced or 8  ounces carrots
• 1⁄2 teaspoon  red chili pepper flakes
• 1 (12 ounce) package  chicken sausage or 4  links  chicken sausage
• 1  tablespoon tomato paste
• 1  fresh lime, juice of
• 1  cup fresh cilantro, chopped

Directions

1. In a medium stock pot, make the rice to package directions. Set aside.
2. Boil lentils in another saucepan with 4 inches salted water and a bay leaf for 25-30 4. minutes, or until lentils are tender but still firm and not mushy. Drain and reserve half the cooking liquid.
3. In a deep skillet, heat oil on medium heat, and saute the cumin seeds, onions, garlic, ginger, bell peppers and carrots for 5-7 minutes, stirring often. Now add red chili flakes and salt to taste. Saute for 5 more minutes and then add sliced sausage.
4. After 4-5 minutes, or when sausage is slightly browned at the edges, add drained lentils to skillet. Stir. Add 1/4 cup of the lentil cooking liquid.
5. Swirl in 1 tablespoon of tomato paste and add another 1/4 cup of lentil cooking liquid if needed. Stir to dissolve the paste well.
6. Let the mixture simmer 5 more minutes and then turn off heat. Add juice of 1 lime and chopped fresh cilantro. Serve over plain rice.