Mains, Vegetables

frugal vegetarian dinner: Rice, Lentils, Onions, Tomato Sauce


  • 1 cup brown lentils
  • ~2 cups basmati rice
  • chicken bouillon
  • cumin
  • 3 onions, chopped
  • ketchup
  • srirracha
  • olive oil
  • canola oil
  • salt/pepper


  1. Cover lentils in water so that they are covered by 1/2 inch of water. Add chicken bouillon cube and 1 tbsp cumin.  Bring to a boil and simmer for 10-15 minutes.
  2. Add rice and more water to cover the mix by 1/4 – 1/2 inch water.  Cover and simmer on low heat for 15-20 minutes (or until done).
  3. In a skillet, saute the onions in canola oil until they are brown, about 15 minutes.
  4. In a saucepan, fry up some ketchup in olive oil. Add srirracha, 1 tsp cumin, and salt to taste.  Fry it for at least 5 minutes.
  5. To serve: top rice with onions, add tomato sauce to the side.  Salt/pepper to taste.

You can also serve this with a side of plain macaroni and/or green salad.  It’s a lunch thing.  Also, most people use plain yogurt instead of tomato sauce.


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