4 to 6 c. water
1/2 c. dry lentils (brown or green), rinsed
1/2 onion, finely chopped
1/3 c. dry white rice (or brown rice)
1 large carrot, peeled, halved, thinly sliced
2 chicken bouillon cubes (or more according to taste)
2 to 4 T. tomato sauce
sea salt, garlic salt, and pepper to taste
In pot: water, lentils, onion (and if using brown rice, add now also). Bring to a boil, turn to low, cover, cook for 25 minutes. Add rice (if using white), carrots, bouillon, tomato sauce, and more water if needed. Bring to a boil, cover, turn to low, cook 20 more minutes. Season with sea salt, garlic salt, and pepper to taste. Makes 3 to 4 servings.
Serve with whole wheat bread or flour tortilla crackers.
Tip: dry beans (also called legumes) plus grain, make a complete protein. For example: burritos are beans with flour tortilla, or southern tradition of beans with cornbread, also rice and beans, or lentil soup and whole wheat bread.