Lentils with Wild Rice and Crispy Onions

By glomcrae

Mayo Clinic Diet Cookbook

Ingredients

• For the Tomato Sauce:
• 2 teaspoons olive oil
• 1/2 yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 1/2 cups tomato sauce
• 3 Tablespoons white vinegar
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• For Lentils:
• 1 1/2 cups water
• 2/3 cup wild rice
• 3/4 teaspoon salt
• 2 Tablespoons olive oil
• 1/2 yellow onion, finely chopped
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 2 cups vegetable stock or chicken stock or broth
• 1 cup brown or French green lentils, picked over, rinsed and drained
• Fresh cilantro or flat leaved parsley (for garnish)

Details

Servings 10

Preparation

Step 1

To make the tomato sauce, in a non-aluminum saucepan, heat the olive oil over medium heat. Add the chopped onion and saute until soft and lightly golden, about 6 minutes. Add the garlic and saute for 1 minute longer; do not let the garlic brown. Stir in the tomato sauce, vinegar, red pepper flakes, and salt. When the mixture just begins to bubble, reduce the heat to low and simmer for 5 minutes. Remove from heat and set aside.

In a saucepan, bring the water to a boil. Add the wild rice and 1/4 teaspoon of the salt. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, about 45 minutes.

In a saucepan, heat 1 Tablespoon of the olive oil over medium heat. Add the chopped onion and saute until soft and lightly golden, about 6 minutes. Add the garlic, cumin, and cinnamon and saute for 1 minutes longer; do not let the garlic brown. Add the stock, lentils, and the remaining 1/2 teaspoon salt and bring to a boil over high heat. Reduce the heat to low, cover partially, and simmer until the lentils are tender but still firm, about 30 minutes.

While the rice and lentils are cooking, heat the remaining 1 Tablespoon olive oil in a nonstick frying pan over medium eat. Add the sliced onion and saute until brown and crispy, about 30 minutes.

To serve, reheat the tomato sauce gently over medium heat. On a serving platter, spread the lentils ina layer; top with a layer of the rice. Pour the tomato sauce over the rice and top with the onion rings.