|Preparation Time||30 Minutes|
|Cook Time||2 Hours, 30 Minutes|
|Total Time||3 Hours|
|Main Ingredient||Lentils; Rice|
|Category||Beans & Legumes; Rice & Grains|
|Type||Appetizer; Main Dish; Side Dish|
|Cook Method||Boiling; Sautï¿½ing|
|Diet||Low Calorie; Low Fat; Low Cholesterol; High Fiber; Vegetarian|
2 2/3 tablespoons olive oil
2 yellow onions, 1 finely chopped and 1 thinly sliced
6 cloves garlic, minced
1 1/2 cups tomato sauce
3 tablespoons white vinegar
1/2 teaspoon red pepper flakes
1 teaspoon salt
1 3/4 cups water
2/3 cup wild rice
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
2 cups vegetable stock
1 cup brown lentils or French green lentils, picked over, rinsed and drained
Fresh cilantro, for garnish
To make the tomato sauce, heat the olive oil in a saucepan, and sautï¿½ the yellow onion 6 minutes until soft. Add the garlic, and sautï¿½ for 1 minute, then stir in the tomato sauce, vinegar, red pepper flakes, and salt. When the mixture begins to bubble, reduce the heat to low and simmer 5 minutes. Remove from the heat and set aside.
Boil the water in a medium pot, adding the wild rice and 1/4 teaspoon of salt. Reduce the heat to low, cover, and simmer 45 minutes until the rice is tender.
In a saucepan, heat the olive oil and add the onion. Saute 6 minutes until soft and then add the garlic, cumin, and cinnamon, and sautï¿½ for 1 minute longer. Stir in the stock, lentils, and remaining salt, and boil. Reduce the heat, cover partially, and simmer 30 minutes until the lentils are tender but still firm.
In a frying pan, heat the remaining olive oil, and sautï¿½ the sliced onions until brown and crispy, about 30 minutes.
To serve, reheat the tomato sauce. Spread the lentils in a layer on a plate and top with the rice. Pour the tomato sauce and crispy onion on top, then garnish with cilantro.
Calories: 188 cal
Total fat: 4g
Saturated fat: 1g
Monounsaturated fat: 0g