Lentils And Rice With Tangy Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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LENTILS AND RICE WITH TANGY TOMATO SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Karras Estate in Denton, Texas in 1994. Ingredients:
2 cups uncooked brown rice |
1 pound lentils |
2 tablespoons vegetable oil divided |
1 tablespoon crushed garlic |
32 ounces canned tomato sauce |
1/2 cup water |
1/4 cup white vinegar |
1 teaspoon salt |
1 medium white onion |
Directions:
1. Cook rice according to directions then rinse lentils and put in pot covering with water.
2. Bring to a boil and simmer on low 45 minutes.
3. To make sauce sauté garlic in 1 tablespoon oil until golden then add tomato sauce.
4. Simmer 15 minutes then add water and vinegar and bring to a boil.
5. Remove from heat immediately and add salt.
6. Finally slice onion in thin small pieces and sauté in remaining oil until brown and crispy.
7. Arrange a layer of lentils on the bottom of a serving dish then follow with a layer of rice.
8. Continue layering until all rice and lentils are used.
9. Sprinkle onions and sauce on top before serving.
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