2 cups cooked lentils
2 cups cooked brown rice (optional)
1 can diced or crushed tomatoes
1 can red beans, rinsed
1/4 red onion, diced
1/4 cup cream substitute
pinch of salt
1/8 cup sunflower oil
1/2 tsp cumin powder
2 T chilies – green
1/2 cup of water
Brown rice takes about 5o minutes to cook. Directions vary but generally use 1 cup of dry rice to 2.5 cups water. Bring water to boil, add rice and 1/2 tsp tumeric and stir once. Reduce heat to medium low, and cover the pot. Do not stir rice during the cooking process. When all the water is absorbed remove from heat, leave covered and set aside for about an hour. Fluff with fork or chopstick before using. The lentil dish stands on its own without the rice so skip this part if you don’t want the rice!! Try it another day.
Sort lentils before cooking to remove any debris (stones, etc.) and rinse. Place in saucepan and cover with water. Bring to boil, reduce heat, and simmer on medium heat for about 25 minutes. Lentils cook fairly fast, so best to stir occasionally and add a little water if needed. When they are soft, they are ready to use. Strain to remove any excess water.
Saute onion in sunflower oil until softened. Add green chilies and cumin powder – stir for a couple of minutes until mixed well. Add cooked lentils, tomatoes, beans and cream, and mix well. Add water and salt and simmer for 10 minutes. The aroma from this dish will bring them running to the table faster than a dinner bell! Serve with warm pita and hummus or chips. Garnish with cilantro and a slice of red onion.
Serves 6 – Enjoy!
