Lentejas/ Lentils

cebolla
ajo
oregano
pimento
zanahoria
lentejas
arroz

onion
garlic
oregano
bell pepper
carrot
lentil
rice

Monica adds ground beef (omit for vegetarian), Better than Bouillon beef base (use vegetable broth for vegetarian), butternut squash, and potato.

Freir cebolla, ajo y oregano.
Saute diced onion, minced garlic, and oregano.

Picar pimiento y freir tambien.
Dice bell pepper and saute also.

Rallar zanahoria and agregar a la fritura.
Grate carrots and mix into the saute.

Agregar agua fria (un poco mas del doble de la cantidad de lentejas).
Add cold water (a little more than double the amount of lentils).

Revolver.
Agregar lentejas lavadas.
Add rinsed lentils.

Agregar arroz.
Add uncooked rice.

Dejar hervir por 30 minutos.
Boil for 30 minutes.

Agregar sal y aceite a gusto.
Add salt and oil to taste.

Monica's method:
Saute diced onion, minced garlic, and oregano. Add ground beef, and cook. Add diced bell pepper and grated carrot. Add cold water and rinsed lentils. Bring to a boil, and add rice and diced butternut squash. Set timer for 30 minutes. Add diced potatoes and soup base at 20 minutes. If you want the butternut squash to keep their shape rather than mixing in, add with the potatoes. Add salt and oil to taste.

Serve with croutons.

Croutons:
Chunk French bread and fry with oil.

To eat leftovers, fry an egg, and eat on top of reheated lentils.