Lentils are traditionally served over white rice with stewed chicken. The method used to prepare the lentils can easily be done using light red kidney beans. The best part, they freeze nicely up to 3 months.
Ingredients:16 oz lentils
½ medium diced onions
4 cloves minced garlic
½ medium diced tomatos
¼ cup chopped parsley
handful of fresh thyme sprig
2 tablespoon tomato sauce
2 tablespoon light brown sugar
2 tablespoon vegetable oil
After washing and thoroughly inspecting the lentils for any foreign objections, place the beans in a pot covered with 3 inches of water, boil on medium/high heat for 30 minutes.
Meanwhile prepare your onions, garlic, tomato and parsley.
In another pot of equal size, heat the oil over medium/high heat then add the brown sugar allowing it to caramelize and bring to froth.
Next add your onions, tomato, garlic, parsley and thyme (sauté for 5 minutes) then add tomato sauce.
Last, pour the boiling lentils into the sautéed mixture. Continue to cook beans at a simmer for 30 minutes or until tender. Finish with salt and pepper to taste.
Note: For a quicker meal use canned beans and skip the boiling process. You can also add diced carrots and bell peppers.