Mediterranean Lentils and Rice
By: Helen Pitlick
Published: Sunday, February 21, 2010 - 2:19am

Ingredients




2 tablespoons olive oil
1 onion minced
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne (or to taste)
1 teaspoon salt
3/4 cup lentils
2 cups vegetable broth or water
14 1/2 ounces crushed tomatoes
inch OR diced tomatoes  puree
 cup dried currants
2 cups water
1 cup long-grain white rice
crumbled feta or grated Parmesan cheese (optional)

Preparation

1 Heat oil in a wide skillet and add onions, cumin, cinnamon, cayenne, and salt. Cook over medium-high heat until onions are soft, about 10 minutes (keep an eye on the heat-onions should cook fast but not burn). 2 Add lentils and broth or water and bring to a boil. Cover, reduce the heat to low, and simmer for 30 minutes. Remove the cover and add tomatoes and currants. Bring to a boil, reduce the heat, and cover again. Cook for 10 minutes more or until lentils are tender. 3 Meanwhile, cook rice. Bring water to a boil, add rice, stir once, then cover and reduce heat to low. Cook for about 18 minutes or until water is absorbed and rice is tender. 4 Serve lentils over rice, topping with cheese if desired.

About


A delicious savory and slightly sweet side!