Friday, November 7, 2008

Lentils and Rice

I enjoy lentils but I always eat them as soup and only the brown ones. One day the the market I saw beautiful orange and yellow lentils so I had to get them. After several weeks of good intentions and nothing else I still had not tried the colorful lagumes. Finally I looked up a recipe for a lentil and rice dish, several recipes as a mater of fact, and I could not find a one that I had every ingredient for so I came up with a combination that I hoped would work. The dish was not bad but it still needed a little something, some life. I will try again and I hope that I figure out what the something is that will give this dish some real life.

1 med onion, diced
olive oil
1 cup lentils
1 cup cooked brown rice
1 clove garlic, minced
salt & pepper
1/2 teaspoon cumin seeds
1/2 teaspoon ground cumin
1 teaspoon curry powder
1 cup frozen spinach

In a sauce pan cook lentils as directed by the package (usually about 2 to 1 water to lentils and simmer for about 30 minutes, I like mine firm).

Meanwhile saute pan saute the onions in some olive oil over medium heat until the onions become translucent. add in the spices and let them cook in the hot oil and onions for about 1 minute then add the garlic. Add the rice, spinach and cook lentils to the onion and spices and cook together for another 5 minutes adding water if needed.


Maggie said...

I love all the pretty colors lentils come in but I really like the dull brown ones for the best taste. Maybe some chopped raw tomatoes and onions on top would be good on your lentils and rice?

Shayne said...

Thank you for the ideas I think that tomatoes just might help