Based on The Boston Globe Magazine, Sheryl Julian and Julie Riven, 2005 March 27.
Serves 6.
In a large heavy-based casserole, melt the margarine. Add the onion, bell pepper, salt, and black pepper. Cook over medium heat, stirring often, for 15 minutes or until the vegetables soften.
Add the garlic and cook, stirring, for 1 minute.
Stir in the tomatoes, stock or water, rice, lentils, and red pepper. Bring to a boil. Cover and cook over medium-low heat, stirring occasionally, for 50 minutes or until the rice and lentils are tender.
Taste for seasoning, add more salt and black pepper if you like, and serve at once.
Notes: Last made on 2012-01-12.
"I wonder", he said to himself, "what's in a book while it's closed. Oh, I
know it's full of letters printed on paper, but all the same, something must
be happening, because as soon as I open it, there's a whole story with people
I don't know yet and all kinds of adventures and battles."
-- Bastian B. Bux
This page was last modified on 2012 January 12.