Here's a great recipe where we add tomato sauce and cheddar cheese to top off a rich bowl of lentils and brown rice to make a rich and nutritious meal perfect for a cold winter day.
(We make huge batches of lentils and tomato sauce about once every two months and freeze them in portions that work for our family. We also make a batch of brown rice once a week and just keep it in the fridge and use it all week as a grain base for various meals.)
|Dry Lentils||3 Cups|
|Yellow onion||1 med., diced|
|Oregano & Garlic||1 Tbs each|
|Onion||1 med, diced|
|Canned tomatoes||1 lg can, diced or crushed|
|Tomato paste||1/2 can|
|Garlic||1 tsp., minced|
|Crushed fennel (opt)||1/2 tsp|
|Sharp Cheddar Cheese||grated, to taste|
Warning: Sift through the dry lentils by hand and remove any small rocks before cooking! There are much safer ways to get minerals into your body.
Place the dry lentils in a large pot and cover with cold water. Let soak for 3 hours. Drain and rinse with clear cold water. Add water to just cover the lentils and bring the pot to a boil. Lower the heat to simmer and cook until they're very soft. Watch the water level and add water as necessary. Stir as needed. Add oregano, salt, garlic and onions during the last 10 minutes of cooking.
Add in cooked brown rice to the lentils; two parts lentils to one part rice. Season to taste and serve in soup bowls. Fill each bowl up to about 1/2" from the top, leaving room for tomato sauce and cheese.
Cover each bowl with enough tomato sauce to completely cover the lentils and then cover evenly with grated sharp cheddar cheese. Place the bowl in an overhead broiler or toaster-oven to melt the cheese.
Serve and eat with a spoon. Yum!