Colombian Coconut Lentils and Rice - Arroz con Lentejas y Coco

This lentils and rice recipe, adapted from Secrets of Colombian Cooking, by Patricia McCausland-Gallo, makes a tasty meatless meal. The coconut milk adds an unusual and delicious touch to what's normally an ordinary dish.

• 1 medium onion, chopped
• 3 tablespoons vegetable or olive oil
• 1 cup lentils
• 2 cups of rice
• 2 teaspoons salt
• 2 cans of coconut milk
• 1 1/2 cups water

1. Sauté the onion in the oil until soft and golden (5-8 minutes).
   
   
2. Add the lentils and 1 cup of water, and cook, covered, for about 30 minutes.
   
   
3. Stir in the rice and the salt. Stir in the coconut milk.
   
   
4. Cover and simmer for about 20 minutes more, until rice is tender and the liquid has been absorbed.

Serves 6 - 8 as a side dish.

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