Lentils with rice and potato

Hello everyone!

We all know that lentils contain a lot of iron and fiber but they also provide us with quantities of carbohydrates. I wanted to mention this because this recipe includes potatoes, even while knowing about the excessive carbohydrates... but I like it a lot!

Lentil stew with potatoes and rice

In any case, and with the only purpose of properly nourishing us, if we add a little onion or carrot to the lentils, it helps with the assimilation of iron from this legume in our body. But, if there is a food that compliments the properties of lentils, it is rice (and if it is brown rice, it is even better). And the combination of both foods provides us with our full source of protein. I include the vegetables as well, to increase the consumption of vitamins and minerals so this dish has almost everything.

Ingredients:

• A jar or tin of lentils.
• Water.
• A red pepper.
• Two cloves of garlic.
• Half an onion.
• A teaspoon of ground cumin.
• Three tablespoons of rice.
• One potato.
• Three tablespoons of oil.
• Salt and pepper to your taste.

Tinned lentils

Preparation:

1. Put the three tablespoons of oil in a pot on the heat and lightly fry the onion, garlic and pepper, cut in very small pieces.

Sautéed onion, pepper and garlic

2. Add the potato, peeled and diced; fry lightly for a few minutes.

Sautéed potato with the vegetables.

3. Include the lentils after washing and straining them. Cover with water (take into account that the rice is going to absorb some of the liquid, don't leave yourself too little) and add a little salt, pepper and ground cumin.

4. Add the rice as soon as the water starts to boil; leave it to cook on a low heat for fifteen minutes and then set it aside.

5. Leave it to stand for five more minutes and then it is ready to serve.

The lentils, ready to be served.

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