CookEat Recipe
Turkish Lentils and Rice with Tomato Sauce
Soft lentils and rice warmed with browned onion and mace, plated beneath a seasoned tomato sauce.
Method
Steps
Step 1
For the proposed tomato sauce, soften the onion in the measured 15 mL olive oil for 5 minutes.
Step 2
Add garlic for 30 seconds, then tomato, the sauce's half teaspoon salt, quarter teaspoon black pepper and paprika.
Step 3
Simmer uncovered 15–20 minutes until spoonable, adding a little water only if it catches. Measure about 240 mL for the dish.
Step 4
Simmer lentils in water with bay, parsley, the separate half teaspoon salt, the separate quarter teaspoon black pepper and mace until soft, about 25–35 minutes; drain excess liquid and remove bay.
Step 5
Fry the second chopped onion in the separate 30 mL olive oil until brown; add lentils, already-cooked rice and butter and stir until thoroughly hot.
Step 6
Transfer the soft lentil-rice mixture to a platter, spoon tomato sauce over it and garnish with briefly fried parsley if desired.
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