Sometimes food scarcity has to occur before you are willing to try new things. Looking at my empty refrigerator today, I realized I would have to look in the pantry for my lunch. I found lots of rice, pasta, beans and lentils. The colorful red lentils and split peas caught my eye, but the red lentils seemed more exotic and appetizing. I wasn't disappointed. The cumin, garlic, ginger and black pepper provided a ton of flavor and I still have to wait for my rice to finish cooking, so I can try them together!
Goya's Red Lentils and Rice
1 lb Goya dry Red Lentils
2 Tbsp vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 tsp ground ginger
1/2 tsp ground cumin
4 cups water
1 Chicken/Vegetable Bouillion Cube
2 Tbsp fresh chopped cilantri
Salt and Pepper, to taste
1. Sort and wash lentils; set aside
2. Heat oil in a large saucepan. Add onion and garlic. Cook until tender.
3. Stir in ginger, and cumin. Cook and stir 1 minute.
4. Add remaining ingrendients and lentils. Bring to a boil.
5. Reduce heat, cover and simmer 20 minutes or until lentils are tender. Add more hot water if necessary.
6. Serve over cooked white rice.
As always, I find it impossible to strictly follow a recipe. I had no white rice, so I made brown basmati rice. The chicken bouillion cube did not dissolve in the water, so in the future I would use 2 cups broth and 2 cups water instead. Otherwise, I am definitely going to try this one again as it requires very few fresh ingredients and takes almost no time.
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