Said Aristippus, 'If you would learn to be subservient to the king you would not have to live on lentils.' Said Diogenes, 'Learn to live on lentils and you will not have to be subservient to the king.'
Ingredients
1 cup dry lentils (I used brown lentils)
1 teaspoon salt
3/4 cup uncooked rice
1 large onion, diced (approx. 1-1/4 cup)
Garlic to taste (2 cloves minimum)
Olive oil (approx. 1/4 cup)
Directions:
Rinse lentils and pour into a saucepan. Add salt. Cover with water and bring to a boil. Simmer for about 15 minutes, adding water as needed.
While the lentils are cooking, dice onion and mince garlic or crush in a garlic press. Sauté with olive oil in a small skillet (about 10 minutes) and set aside.
After the lentils have cooked for 15 minutes, rinse the rice and add to lentils. Add enough water to cover again. Simmer for another 20 minutes.
Once the rice is cooked, mix in the onions and add salt or other seasonings to taste. I added 1 tsp. celery salt, 1 tsp. ground black pepper, and a pinch of thyme. Another site suggests cumin, so I sprinkled a bit over my second bowl, and I like it! I would suggest instead adding 1/2 tsp. celery salt, 1/2 tsp. black pepper, 1/4 tsp. thyme, and 1/4 tsp. cumin. Give it a taste test before adding anything more. What other spices would you consider?
I'm not usually impressed by vegan recipes, but this is a satisfying dish. Optional: serve topped with sour cream, yogurt, or non-dairy alternatives and top with caramelized onions prepared while the rice is cooking. I haven't tried this yet, but it's part of the source recipe.
