Ingredients
Units
Scale
- 1 cup of dried lentils
- 2 tbs. sun dried tomatoes - diced
- 1/2 large onion - diced
- 4 cloves garlic - chopped
- 1/2 cup Italian parsley - chopped
- 1 long hot pepper - chopped
- 1 1/2 cups water plus tsp. of Vegeta powdered chicken stock
- 1/4 cup ketchup
- 2 tbs. balsamic vinegar
- 1/2 tsp. salt
- 2 tbs. olive oil - plus more for drizzling
- 1 vine ripe tomato - diced
- 1 1/2 cups uncooked rice
Instructions
- Heat a heavy saucepot with 2 tablespoons of olive oil. Add the garlic; sun dried tomatoes, onion, parsley and hot pepper. Sauté until the onion is softened and the garlic is fragrant.
- Add the ketchup, lentils, salt, water plus the Vegeta and simmer on a low heat, until the lentils are tender and the water is absorbed; approximately 30 minutes. If more water is needed add a quarter of a cup at a time.
- Prepare the rice as directed.
- Plate the lentils with the rice. Garnish with the tomatoes, chopped parsley and a drizzle of olive oil.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
