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Parsonage Style Lentils

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  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
  Bay leaf 1
  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.

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Parsonage Style Lentils Recipe