Ingredients:
1/2 cup dried red lentils
2 onions, coarsely chopped
4 cups chicken stock
1 bay leaves
1 garlic cloves, minced
1 cup carrots, sliced
2 tablespoons long-grain rice
1 (14 ounce) cans tomatoes, undrained and chopped
1 teaspoon dried thyme, crushed
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
1/4 cup fresh parsley, chopped
salt and pepper
Directions:
Wash and drain the lentils.
In a large saucepan, combine the lentils, onions, stock, bay leaf and garlic; cover and simmer for 30 minutes.
Add the carrots, rice, tomatoes, thyme, oregano and cumin; simmer, covered, for 20 minutes or until the carrots are tender and the lentils are soft.
Remove the bay leaf.
Add the parsley; season with salt and pepper to taste.
Servings: 8
Time preparation: 15 min.
Time total: 65 min.