Lentils with rice

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Lentils are a rich traditional stew with a high degree of nutritional value. This product is great for people with iron deficiency anemia since they are rich in iron, in addition, they are a source of energy that makes us warm in cold seasons like those of this Autumn-Winter.

Therefore, to complete the dish even more, we wanted to accompany it with white rice to give it much more creaminess and more texture. With the rice we convert the lentils in a appealing recipe for children, since alone they do not like it very much.

Ingredients

300 g of brown lentils.
1 onion.
1 tomato.
1 green pepper
1 onion.
2 garlic cloves.
1/2 chicken broth tablet.
1 teaspoon of sweet paprika.
2-3 black peppercorns.
1 glass of olive oil.
1 medium potato.
Water.
100 g of rice.

Preparation

First of all, we will do the traditional lentil stew in a large pot. We will arrange all the washed vegetables and with their skins removed in the pot, in addition to the lentils, and cover with water. Then we will add the other ingredients, except the rice, and cook the lentils for about 45 minutes.

When the time has passed, we will remove the onion, pepper and tomato in a blender glass and mash it, and then return to the pot. We will remove the garlic and throw it away.

Now it's time for rice that you can do it in two ways. The first, boiling the rice apart with water and a pinch of salt until tender or, the second, adding the washed rice to the pot of lentils and let it cook over low heat for 15-20 minutes, stirring occasionally to that does not settle.

If we see that while the rice is cooking and will stay short of water We will add a glass of water heated in the microwave so as not to cut the cooking. In this way, the rice releases the starch and leaves the lentil stew thick and very rich.