- 3/4 cup dry lentils
- 3/4 cup brown rice
- 4 cups tap water
- 4 beef bouillon cubes
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1 teaspoon onion powder
- 1/4 teaspoon garlic powder
In a 2-quart saucepan bring the water to
a boil. As the water is heating, add the
lentils, rice, bouillon, chili powder,
cumin, onion powder, and garlic powder.
Bring the whole thing to a nice fat boil.
Reduce the heat to low. Place a lid on the
lentils and allow the mixture to simmer for
about 45 to 50 minutes. The water should be
mostly absorbed. You may serve this as it,
topped with a little cheddar cheese if
desired. Or you can use it to fill burritos
or tacos instead. Both ways are very tasty.
This is one of Tommy's favorite foods in the
whole wide world.
If you have never tried lentils and are
looking for a way to make them acceptable to
the kids, this one is a good bet. Our
favorite way to eat it is as a taco filling.
If you are having a busy day and don't have
time to cook this on the stove, it can cook
in the crock pot on low for about 6 to 8
hours instead. I've never cooked it on high,
so I'm not sure how quickly it would cook
that way. I suspect about 3 hours would be
enough.
Looking for a yummy appetizer to make
before you serve this? Try my
chickpea hummus dip recipe. Of course
there are plenty more
bean and lentil recipes here.
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