It was a night where I needed something that was simple to fill our bellies. My Beloved was teaching knife safety to cub scouts and there was no way to know when he was going to be home. I decided that I needed a dish of lentils that could just bake in the oven until he was home. Rice and the vegetables could be made when he let me know he was leaving.
This turned out better then the lentil curry I made. I might try the curry but I am going to use some of the ideas from here to change it up! This was tasty.
Lentils with rice and roasted vegetables
2 cups lentils
1/2 onion, minced
2 tablespoons olive oil
2 small carrots, diced
3 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons salt
1/2 teaspoon black pepper
4 cups vegetable broth
6 ounces tomato paste
juice from one lemon
cooked rice
about a cup of roasted vegetables. I used parsnips, cauliflower, and broccoli.
Wash the lentils well in water. I find that you can wash a lot of dirt off lentils and it will effect the taste. If you have the time, let them soak at least a half hour, more if possible.
Preheat the oven to 350 degrees Fahrenheit.
In an oven proof pot with cover, put the oil over medium heat. Add the onions. Stir occasionally until they are golden. Add the carrots. Let cook for about 5 minutes, occasionally stirring. Add the garlic. As the garlic is getting brown, stir in all the spices. Add the lentils, vegetable broth, and tomato paste. Bring to a boil, cover, and put in the oven. Let bake at least an hour or until the lentils are soft and cooked through. Pull out of the oven and mix in the lemon juice.
Serve over rice with roasted vegetables sprinkled over the top.
Yummy and belly warming and filling. The Tall Short Person went back for seconds which surprised me.