Date: Mon, 13 Nov 1995 12:31:43 -0500
From: Patricia Thorp (email@example.com)
Mexican Lentils and Rice
1 cup chopped red bell pepper
1 cup chopped carrots
1 cup chopped onion
saute the above in a 2 qt sauce pan (sprayed with cooking spray) for 2
1/2 cup lentils
1/2 cup rice (I did this with white, you may have to adjust the cooking and
water amounts with brown)
and saute for 2 minutes more. Add:
2 Cups of veggie stock.
1/2 tsp chili powder
1/2 tsp cumin
Bring to a boil, and cover, simmering for 12 minutes. Add:
1 C. peas
1/4 C. raisins (optional).
Cover and continue to simmer until water is absorbed and rice is tender.