Lentils and Rice

1 C lentils, rinsed

¾ C long grain rice

1 bunch green onions, chopped

1-2 cloves garlic, minced

2 T butter or olive oil or water

Saute the above until onion is tender (4 minutes).

Then add:  

2 ¾ C chicken broth or vegetable broth

½ t thyme

½ t salt

1/8 t pepper

Bring to a boil. Reduce heat; cover; simmer 30 minutes or until all the water is absorbed.

Or:  cook lentils without rice (use less water) and serve seasoned lentils over cooked rice.

-----------------

Lentil tacos;   use cooked lentils instead of meat in tacos or enchiladas.  Cooked lentils and cooked brown rice (mixed together) can also be used as a meat substitute.

-----------------

Lentils

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 teaspoons kosher salt
• 1 pound lentils, picked and rinsed
• 1 cup peeled and chopped tomatoes
• 2 quarts chicken or vegetable broth
• 1/2 teaspoon freshly ground coriander (opt.)
• 1/2 teaspoon freshly ground toasted cumin

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.