Lentils with wild rice

Recipe Information

Ingredients

• 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

Directions

• To make the tomato sauce, heat the olive oil in a saucepan, and sauté the yellow onion 6 minutes until soft. Add the garlic, and sauté 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 sauté 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 sauté 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.

Nutrition (per serving)

• Calories: 188 cal

• Total fat: 4g

• Saturated fat: 1g

• Monounsaturated fat: 0g

• Cholesterol: 0mg

• Sodium: 223mg

• Carbohydrate: 29g

• Fiber: 8g

• Protein: 9g