Tuscan lentils with rice and tomato

Ingredients for 4 servings:

• 100 g lentils
• 100 g bacon or raw ham
• 600 g tomatoes, chopped (pelati)
• 100 g onion(s)
• 4 garlic cloves
• 3 tbsp olive oil or rapeseed oil
• 800 ml meat broth
• ½ tsp marjoram, shredded
• ½ tsp oregano, dried
• 1 tbsp sage leaves, dried
• ½ tsp Pul Biber
• Salt and pepper, from the mill
• some chives or parsley to sprinkle on top
• 110 g basmati rice
• 220 g water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

well seasoned and slightly spicy

Soak the lentils overnight. Finely dice the bacon or ham and onion. Press or finely chop the garlic. Sauté the bacon and onion in the oil in a pan. Add the garlic and sauté briefly. Pour in the tomatoes and stock. Drain the lentils, add them to the stock, and simmer for about 30 minutes. Shortly before the end of the cooking time, stir in the marjoram, oregano, sage, and pul biber, and season with salt and pepper to taste. Meanwhile, lightly salt the water for the rice, bring to a boil, and stir in the rice. Cover and simmer gently for about 20 minutes, stirring occasionally. Once the water has been absorbed, turn off the heat and let the rice swell a little. Finally, fluff it up a bit. Mix the rice with the lentils and serve sprinkled with chives or parsley.