Mediterranean Lentils and Rice

Ingredients

2 tablespoons olive oil

1 onion minced

2 teaspoons ground cumin

1 teaspoon ground cinnamon

1/2 teaspoon cayenne (or to taste)

1 teaspoon salt

3/4 cup lentils

2 cups vegetable broth or water

14 1/2 ounces crushed tomatoes

inch OR diced tomatoes puree

cup dried currants

2 cups water

1 cup long-grain white rice

crumbled feta or grated Parmesan cheese (optional)

Preparation

Heat oil in a wide skillet and add onions, cumin, cinnamon, cayenne, and salt. Cook over medium-high heat until onions are soft, about 10 minutes (keep an eye on the heat-onions should cook fast but not burn).

Add lentils and broth or water and bring to a boil. Cover, reduce the heat to low, and simmer for 30 minutes. Remove the cover and add tomatoes and currants. Bring to a boil, reduce the heat, and cover again. Cook for 10 minutes more or until lentils are tender.

Meanwhile, cook rice. Bring water to a boil, add rice, stir once, then cover and reduce heat to low. Cook for about 18 minutes or until water is absorbed and rice is tender.

Serve lentils over rice, topping with cheese if desired.