Tomato lentil rice pot

Ingredients

• Rice (dry)120g
• Red lentils (dry)120g
• Canned tomatoes (canned)400g
• Carrots (raw)150g
• Onions (raw)100g
• Olive oil (raw)15ml
• Salt (dry)3g
• Black pepper (dry)1g
• Recipe water (raw)700ml

Method

1. Rinse 120g rice and 120g red lentils. Dice 150g carrots and 100g onions. Heat 15ml olive oil in a pot; soften vegetables five minutes.
2. Add rice, lentils, 400g canned tomatoes, 700ml recipe water, 3g salt and 1g black pepper. Cover loosely and simmer twenty to thirty minutes, stirring regularly, until rice and lentils are tender.
3. Add extra water in small amounts if needed; record it. Rest off the heat five minutes.
4. Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.