Sausage With Rice And Lentils - cooking recipe

Ingredients

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

Preparation

In a medium stock pot, make the rice to package directions. Set aside.
Boil lentils in another saucepan with 4 inches salted water and a bay leaf for 25-30 4.\tminutes, or until lentils are tender but still firm and not mushy. Drain and reserve half the cooking liquid.
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.
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.
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.
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.