Wednesday, July 6, 2011

Mediterranean Lentils and Rice

So here is a vegetarian recipe that I enjoyed. I wouldn't say it made it into our top ten but it might be a contender with a few additions (mainly some form of protein for the husband). It was very easy and healthy! Plus it made the house smell FANTASTIC (thanks, cinnamon).

PS--Who swapped out the layout? I lava it!

Mediterranean Lentils & Rice
(serves four)

Ingredients:
1-2 tablespoons olive oil
1 medium onion, minced
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1/2 teaspoon cayenne pepper
3/4 cup dried lentils, sorted for stones nad shriveled lentils and rinsed
2 cups low-sodium vegetable broth (I had chicken broth on hand and this is what I used instead--no harm no foul).
1 14.5 oz can crushed tomatoes undrained
2 more cups low-sodium broth
1 cup uncooked rice
1/2 cup of water
1/3 cup dried currants or raisin (I would actually recommend MORE of these--they're so flavorful and when all was said and done, I wished there was a higher ratio of them in the dish).
1/4 cup crumbled feta cheese

Heat oil in a skillet over medium heat. Add the onion, cumin, cinnamon, and cayenne. Cook for 10 minutes or until the onion is soft.

Stir in the lentils and first two cups of broth. Increase the heat to medium-high and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes.

Add the remaining ingredients except the feta. Increase the heat to medium-high and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes--or until the rice and lentils are tender.

To serve, sprinkle with feta.