Sausage With Rice And Lentils

• 8 ounces long grain white rice
• 1 bay leaf
• 8 ounces brown lentils
• 1/2 teaspoon salt
• 2 -3 tablespoons canola oil
• 1/2 teaspoon cumin seed
• 1 1/2 medium onions, diced or 8 ounces onions
• 5 garlic cloves, minced or 1 ounce garlic
• 1 (5 ounce) bell peppers, diced
• 6 teaspoons fresh ginger, minced or 1 ounce fresh ginger
• 1 1/2 medium carrots, diced or 8 ounces carrots
• 1/2 teaspoon red chili pepper flakes
• 1 (12 ounce) package chicken sausage or 4 links chicken sausage
• 1 tablespoon tomato paste
• 1 fresh lime, juice of
• 1 cup fresh cilantro, chopped

1. In a medium stock pot, make the rice to package directions. Set aside.
2. Boil lentils in another saucepan with 4 inches salted water and a bay leaf for 25-30 4.tinutes, or until lentils are tender but still firm and not mushy. Drain and reserve half the cooking liquid.
3. In a deep skillet, heat oil on medium heat, and saute the cumin seeds, onions, garlic, ginger, bell peppers and carrots for 5-7 minutes, stirring often. Now add red chili flakes and salt to taste. Saute for 5 more minutes and then add sliced sausage.
4. After 4-5 minutes, or when sausage is slightly browned at the edges, add drained lentils to skillet. Stir. Add 1/4 cup of the lentil cooking liquid.
5. Swirl in 1 tablespoon of tomato paste and add another 1/4 cup of lentil cooking liquid if needed. Stir to dissolve the paste well.
6. Let the mixture simmer 5 more minutes and then turn off heat. Add juice of 1 lime and chopped fresh cilantro. Serve over plain rice.

long grain white rice, bay leaf, brown lentils, salt, canola oil, cumin, onions, garlic, bell peppers, fresh ginger, carrots, red chili pepper, chicken sausage, tomato paste, fresh lime, fresh cilantro

Taken from www.food.com/recipe/sausage-with-rice-and-lentils-521070 (may not work)