Lentils and Rice
This recipe is compliments of a friend. Desiree gave it to me years ago...way back when I lived in Alabama. We haven't had this dish for quite awhile, but it's on the docket for dinner tonight. It's a healthy, inexpensive meal, and a complete protein too!
Lentils and Rice
2 cups dry lentils
1/4 cup dried, minced onions
1 1/2 cups uncooked brown rice or millet
1 1/2 tsp basil
3/4 tsp salt
3/4 tsp oregano
3/4 tsp thyme
1/2 tsp garlic powder
1/2 tsp pepper
8 cups liquid (either broth or water, but adjust seasonings if using just water)
Mix together all the dry ingredients. (Sometimes I mix it ahead, put it in the resealable bag, and keep it on hand. All that needs to be added later is the liquid) Add liquid. Bake in a 3qt ungreased covered casserole for 1 1/2 - 2hrs in a 350 deg oven.
Serve with all sorts of toppings. (whatever it will take to get your children to eat it ;-) ) We've served this with Ranch dressing, barbeque sauce, or ketchup, but our favorite is South African chutney that we discovered in England. I also serve a salad when eating this.
Variations:
Cheese: I'm told that the original recipe had cheese, but I've never told my children that. There were many times that more than one of us needed to be dairy-free, so I had this dish to serve. I'm afraid that if the children ever tasted it with cheese, they would never want to eat it without. Now they know.
Lentils: I've usually used the brown lentils, but today I used red ones. We'll see.
Spices: I've left out the oregano/basil/thyme and used curry spices instead. yum!
Lentils and Rice
2 cups dry lentils
1/4 cup dried, minced onions
1 1/2 cups uncooked brown rice or millet
1 1/2 tsp basil
3/4 tsp salt
3/4 tsp oregano
3/4 tsp thyme
1/2 tsp garlic powder
1/2 tsp pepper
8 cups liquid (either broth or water, but adjust seasonings if using just water)
Mix together all the dry ingredients. (Sometimes I mix it ahead, put it in the resealable bag, and keep it on hand. All that needs to be added later is the liquid) Add liquid. Bake in a 3qt ungreased covered casserole for 1 1/2 - 2hrs in a 350 deg oven.
Serve with all sorts of toppings. (whatever it will take to get your children to eat it ;-) ) We've served this with Ranch dressing, barbeque sauce, or ketchup, but our favorite is South African chutney that we discovered in England. I also serve a salad when eating this.
Variations:
Cheese: I'm told that the original recipe had cheese, but I've never told my children that. There were many times that more than one of us needed to be dairy-free, so I had this dish to serve. I'm afraid that if the children ever tasted it with cheese, they would never want to eat it without. Now they know.
Lentils: I've usually used the brown lentils, but today I used red ones. We'll see.
Spices: I've left out the oregano/basil/thyme and used curry spices instead. yum!
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