Lentil Stew with Rice
This Lentil stew is perfect for any extremely picky eaters."Tried it for lunch and it was delicious. Very tasty thanks to the potato spuds and the chicken buillon. Will make againn," - acbabe15
Yield: 6 Ready in 45 minutes
19 people trying soon
|1 tbspwhite vinegar|
|1 mediumsweet onion|
|1 cubechicken bouillon|
|1 cupinstant mash potato flakes; or 1 skinless diced|
|1/4 cupwhite wine|
|2 bay leaf s|
|1 packetSazon Goya|
|3 tbspbasil leaves; shredded|
|2 cupsuncooked rice|
|1 tspextra virgin olive oil|
Lentil Stew with Rice Preparation
Take a large sauce pot and boil 6 cups of water with the lentils for about a minute and then lower to a medium for about 10 minutes. Add all the rest of the ingredients and leave on the heat for 35 minutes. NOTE: Do not add any salt the chicken bouillon cube has a lot of salt. Stir often.
In another pot, lightly fry the 2 cups of rice in 1/2 a tsp of extra virgin olive oil. Once the grains are light and clear, add 3 cups of water and a tsp of extra virgin olive oil. Allow the rice to cook for about 20 minutes.
Once done, serve about 1 and a half ladle scoops into a bowl and add a a scoop of rice on top.
Recommended accompaniment: tostones (fried plantines)
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