Prep time: 10 minutes
Cook time: 20 minutes
- 180 g of white rice
- 140 g of red lentils
- 1 pinch of salt and pepper
- 2 g of AlgeaFood (6 g every kilo of product)
- parsley, 1 garlic clove, 2 fresh tomatoes
- 2 TBS of olive oil, 1/2 small onion
- 3 walnuts
Finely chop together garlic, onion and tomatoes. Place in a deep pot over low heat together with one TBS of olive oil. Constantly stir for 2 minutes then add the rice, lentils salt and pepper. After 1 minute add 1.5 liter of water together with AlgeaFood.
Simmer over medium heat until tender. Garnish with chopped walnuts and season with crude olive oil.