Lentils and Rice with Chapati Bread

Lentils and Rice (adapted from allrecipes)

• 1 cup brown lentils
• 3 cups water
• 1 1/2 teaspoons olive oil
• 1 medium onion, chopped
• 1 cup long grain white rice
• 4 1/2 teaspoons chicken bouillon granules
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 2 tablespoons dried parsley flakes
• 2 1/2 cups water
• black pepper to taste

1. Combine lentils with 3 cups of water in a large saucepan and bring to a boil. Once boiling, reduce heat to medium-low, and simmer uncovered for 10 minutes. Meanwhile, heat the olive oil in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes.
2. Once the lentils have simmered for 10 minutes, stir in the cooked onion along with the rice, chicken bouillon, curry powder, cumin, parsley flakes, and 2 1/2 cups of water. Return to a boil over high heat, boil 10 minutes, then remove from the heat, cover, and let stand for 20 minutes. Do not remove the lid during this time. After 20 minutes, remove the lid and stir before serving.

Chapati Flatbread

I don't love these. They are okay, but Rory and the girls like them. I need to find a better recipe.

4 c. whole wheat flour

3/4 c. water

salt

1/4 cup oil

Mix first 3 ingredients, then add oil and mix. Let rest. Make into golf ball sized balls (Makes 16). Roll out to 1/6" thick. Cook on a hot pan like a tortilla. They are best when they bubble up.