This recipe can be completely vegetarian or can have an optional meat garnish. It is very thick and reheats amazingly well (sometimes it’s better reheated the next day!), babies seem to enjoy eating it (at least, mine did), and it’s high in fibre. I’ve been cooking this for years and so far every person I’ve served it to loved it.
Ingredients:
- 1 lb (500 g) green or brown lentils
- 4 cups chicken or vegetable stock
- 2 Tbsp tomato paste
- 1 medium sized carrot, diced
- 2 stalks celery, diced
- 1 medium sized onion
- 1-2 cloves of garlic, crushed or finely chopped
- 1-2 Tbsp olive oil
- 1/2 tsp black pepper (or pepper to taste)
- 1 cup white or basmati rice (basmati is lower GI)
- Optional: 4-6 slices crumbled crisp bacon OR 250 g. (8 oz.) chopped smoked sausage (such as polish sausage)
Directions:
Prepare the lentils by putting them in a large bowl and rinsing well in cool water. Let them soak for a bit (just a few minutes is fine) and remove any floating hulls. Check through to make sure there are no foreign objects in the lentils (things like small rocks, sticks, etc., since they’re a natural product), and remove any lentils that look shrivelled up, overly dried, etc. Drain and set aside.
In a large pot, heat oil over a medium heat and add onions and garlic. Cook until onions are fragrant and partly translucent, then add stock, tomato paste, lentils, and vegetables. Stir well to mix in tomato paste. Bring to a boil, cover, simmer for 10 minutes.
Add rice and stir well.
Cover and simmer for 15-20 minutes, stirring occasionally and checking liquid absorption. If needed, add a little hot water and stir, then cover and continue cooking. If you are adding the optional bacon or smoked sausage, put it in after ten minutes (about five to ten minutes before the end of the cooking time). After the first fifteen minutes is up, test the rice to see if it is done (should be tender). The pilaf should be very thick.
Serve with crusty bread or a green salad if you like.
