Lentejas y Arroz con Coco

1 lb dried lentils
several tbsp. olive oil
1 small onion, chopped
1 or 2 carrots, chopped
2-3 cloves garlic, chopped
2 tomatoes, chopped
1/3 c. cilantro, chopped
salt and pepper to taste

brown rice
coconut milk
water
olive oil
salt
coconut oil

Soak lentils overnight. Rinse, and add fresh water to cook them until they are mushy. (Lentejas are traditionally mushy.)

With olive oil saute up onion and chopped carrots, when almost cooked add garlic, and tomato, and then at the end chopped cilantro. You can leave out cilantro if people don't like it. Add this oily mixture to lentils, mix and salt to taste with some pepper. Done.

Wash brown rice, and cook it as you would normally in your house, although this time add half water, half coconut milk. Add salt and a bit of olive oil too. Once cooked, fluff and add some more coconut oil, but only as much as the rice can take without getting soggy. Add salt to taste.

A traditional Panamanian dish, lentejas y arroz con coco would usually be served with deep-fried plantains as well as an iceberg wedge. Thanks Becca for introducing us to the magic of rice cooked in coconut milk!