Parsonage Style Lentils
|Canned tomatoes||28 Ounce, cut up (1 Can)|
|Dry lentils||1 Cup (16 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Curry powder||1⁄2 Teaspoon|
|Ground mace||1⁄8 Teaspoon|
|Regular rice||1 Cup (16 tbs)|
In heavy saucepan combine tomatoes, lentils, onion, curry powder, mace, bay leaf, 2 cups water, 1 teaspoon salt, and 1/8 teaspoon pepper.
Bring to boiling.
Simmer, covered, till lentils are tender, about 40 minutes.
Meanwhile, combine rice, 2 cups water, and 1/2 teaspoon salt in another saucepan; cover.
Bring to boiling, reduce heat and continue cooking for 14 minutes (do not lift lid).
Remove from heat; let stand, covered, for 10 minutes.
To serve, spoon lentil mixture atop rice in bowls.