Ingredients:
2 cups of French lentils (they're more round and stay firmer than flat traditional ones)
1/2 cup of long grain wild rice
4 cans of vegetable stock
1 med red onion, chopped
1 med yellow onion, chopped
4 cloves garlic, minced (that means chopping them into tiny tiny pieces)
2 med carrots sliced lengthwise and then chopped
6 med white or dark mushrooms, cut in halves and then sliced
2 med ripe tomato, chopped, seeds and all
1/2 cup parsley, finely chopped
2 tbsp Worcestershire sauce
1 tbsp Dijon style mustard
1 tbsp tomato paste (I buy a tube and store it in the fridge and use it when I need a little)
1/4 cup of olive oil
Salt and Pepper to taste
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Preparation:
As always, get all the vegetables prepped and other ingredients together. In a pot, add 1/2 of the olive oil and heat over medium. Add the onions, garlic, and carrots, and saute, stirring frequently. Continue to saute until onions are translucent and just beginning to brown at the edges, usually a few minutes. Now add your mushrooms and tomatoes and stir well. Add the lentils, stir, and saute for a minute. Next, add the rice and stir well for another minute. Now, add the vegetable stock, bring to a boil, then add the mustard, Worcestershire sauce, and tomato paste. Stir well so that all ingredients are well incorporated into the vegetable stock. Decrease heat to low, cover, and slow cook for 1 hour. Stir occasionally during the hour.
After an hour, add salt and pepper to taste and add the parsley. Cover and continue to cook for 15 more minutes. Your lentils and the rice should be ready now. Taste for doneness and if desired, you may slow cook for an additional 15 minutes, but I don't think it'll be necessary. Before serving, take the rest of the olive oil and stir it into the lentils. Remove from heat and let stand in the pot for about 5 minutes. Serve with a nice loaf of warm potato bread or some slices of old fashion hearth. Finish off in the French fashion with a nice chilled salad of Romaine leaves in a light vinegrette. Bon Appetit !
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