This lentils-and-rice combination supplies complete protein, lots of carbohydrate and very little fat.
Serve it with roast chicken or pork and green vegetable.
PROVENCAL LENTILS WITH SAFFRON RICE
Preparation time: 30 minutes
Cooking time: 25 minutes
Yield: 5 to 6 servings
Lentils:
1 cup lentils
1 1/2 tablespoons olive oil
1 medium onion, peeled, finely chopped
1 medium clove garlic, peeled, minced
1 rib celery, minced
1 can (14 1/2 ounces) whole tomatoes, broken up, with juice
1 tablespoon tomato paste
1/4 teaspoon crushed red pepper flakes
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1 bay leaf
1 teaspoon finely grated orange peel
1/2 teaspoon fennel seeds, lightly crushed
1/4 teaspoon salt
1 tablespoon vinegar (balsamic or red-wine)
Freshly ground black pepper to taste
1/4 cup minced fresh parsley
Rice:
2 cups water
1/4 teaspoon salt
1/8 teaspoon powdered saffron
1 cup white rice
1. To prepare the lentils, heat a large pan of water to a boil, add the lentils and cook 20 to 25 minutes, until the lentils are soft but still holding their shape. Drain.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and garlic; saute 5 minutes. Add the celery and saute 2 minutes.
3. Stir in the tomatoes with the liquid, the tomato paste, red pepper flakes, orange peel, bay leaf, fennel seeds and salt. Simmer 10 minutes.
4. Start the rice while the sauce is cooking: In a medium saucepan combine the water, salt and saffron and heat to a boil. Add the rice and cook until the level of the water just covers the rice. Reduce the heat to low, cover and cook 20 minutes.
5. Stir the lentils into the sauce and cook on medium-low heat 10 minutes. Stir in the vinegar, pepper to taste and the parsley. Taste and adjust the seasonings if necessary.
6. To serve, spoon the rice onto a platter and top with the lentils.
Note: Tomato paste in a tube can be stored in a refrigerator for several months and is perfect for recipes such as this one that require small amounts.