LENTILS AND RICE

1 bag (dry) lentils, brown.
1 can (20oz.) stewed tomatos, open and mash.
3 cloves garlic, minced.
1 medium onion, chopped.
2 beef buillion cubes, powdered.
1 cup instant brown rice.
2 tbls. sugar
1 tbls. Italian seasoning.
1/4 cup Parmesan cheese.
Optional=hot pepper flakes.

In a large soup pan cover bottom with lite coating of extra virgin olive oil and three pats of butter. Stir slowly over low heat. Add garlic and onions until crystalized (three minutes.)
Add the mashed tomatos stirring frequently and sprinkle in the sugar, buillion cubes and italian seasoning...(and pepper flakes if adding.)
Add 2 tomato cans of water and allow to simmer until warm...
Add the lentils, cover and allow to cook on medium fire until soft. Stir occassinally. Watch water doesn't dry up completely....you need it for the rice...
When lentils are fully cooked (soft) stir in the rice. Add more water if necessary....
Add salt and pepper to taste. Cooks about 10 minutes once rice is added...
Serve in soup bowls, sprinkle with the cheese. Italian bread and butter is great with this dish...

Also great reheated as a snack...