LENTILS WITH TOMATOES AND RICE
1 TBSP OLIVE OIL 1/4 CUP FINELY CHOPPED ONION
1 CUP LENTILS, RINSED 3 CUPS WATER
10 OZ CAN DICED TOMATOES 1 TSP MINCED GARLIC
1 CUP LONG GRAIN RICE* 1 1/2 TSP GRATED GINGER
1 TBSP CURRY POWDER 1 TSP RED CHILI FLAKES (OPTIONAL)
2 TBSP FRESH LEMON JUICE 2 TBSP FRESH CHOPPED CILANTRO
HEAT OLIVE OIL IN A LARGE, HEAVY SAUCEPAN. ADD ONION AND COOK OVER MEDIUM-LOW HEAT UNTIL ONION IS SOFTENED BUT NOT BROWNED, ABOUT 2 TO 3 MINUTES. ADD RINSED AND DRAINED LENTILS AND WATER. COVER AND BRING TO A BOIL AND REDUCE HEAT AND SIMMER FOR 10 MINUTES
ADD TOMATOES WITH JUICE, GARLIC, RICE, GINGER, CURRY POWDER AND RED CHILI FLAKES, IF USING. COOK COVERED FOR 10-20 MINUTES OR UNTIL LENTILS ARE SOFTENED BUT STILL SOMEWHAT FIRM, OR DONE TO YOUR LIKING.
REMOVE FROM HEAT AND STIR IN LEMON JUICE CILANTRO
*I USE UNCLE BENS FAST AND NATURAL BROWN RICE
Words of Wisdom
Conquer the angry man by love.
Conquer the ill-natured man by goodness.
Conquer the miser with generosity.
Conquer the liar with truth.
~The Dhammapada