Rice with Lentils

A nutrient filled and balance dish served with a salad and cauliflower or broccoli

INGREDIENTS
1 cup/210g of brown rice, carefully washed
3 cups/750ml water
salt and freshly ground black pepper
4 tbsp extra virgin olive oil
1 onion, sliced
3/4 cup/150g. lentils
2 tbsp tomato paste
1 garlic clove, chopped
1 tbsp chopped fresh flat leaf parsley

Put the rice and water in a saucepan and bring to a boil. cook for 10 minutes over high heat, then add a little salt. Cover and cook for 40 minutes over a low flame, till the water is absorbed and the rice is tender. Set aside, still covered.
Put half the oil in a saucepan and fry the onion over high heat until soft. Add the lentils and twice their volume of water. Stir in the tomato paste, season to taste and cook for about 20 minutes or until the liquid has been absorbed.
Mix the remaining oil with the garlic, parsley and a pnch of salt.
Transfer the rice and lentils to a bowl, add the olive oil with herbs and mix well. Serve warm.

Serves 4