Lentils with Rice and Tomato Onion Dressing is a classic Peruvian peasant food that’s delicious, filling, and healthy. It can be made with bacon, ham, or left as is for a hearty vegetarian dish.
Place lentils in large bowl or 4 cup measuring cup and cover with water. Swish around with your hand to “wash” them. Set bowl or cup down and you will notice floaties rising to the top. Carefully pour out the water that contain the floaties. Repeat and strain.
If using bacon:
Place bacon in a large skillet over medium high heat and cook until it starts to crisp. You can remove some of the bacon and set it aside for topping, otherwise, add the onion and garlic and saute in the bacon fat and continue with recipe.
If using ham or making it vegetarian:
In a large skillet over medium high heat, add oil and saute onions until translucent - about 5 minutes. Add garlic and saute until fragrant - about 1 minute.
If using ham, add ham and cook until lightly browned.
To continue:
Add lentils and 5 cups of water into skillet and stir. Add the granulated garlic, salt, and pepper. I've always added the salt at this time, but you can add it towards the end of cooking.
Bring to a boil, then lower to a simmer. Simmer for about 30 minutes until lentils are softened and have absorbed the water. You may need to add more water depending on your heat and simmering temperature. Add ¼ cup at a time if necessary.
Stir the lentils, taste, and adjust for seasoning.
Meanwhile, make the Tomato Onion Dressing:
Add the onions in a bowl. See Note if using red onions. Add tomatoes and season with salt, pepper, and garlic powder. Stir in the oil and red wine vinegar and let it sit while the lentils are cooking. You can add a little more oil or vinegar. Taste and adjust to your liking.
The prep time of this dish includes extra chopping time for dressing ingredients.*You can use chicken stock or vegetable stock if you like. I've always made it with water and top with the tomato dressing for more flavor.**You can use a red onion but it is recommended you "wash" the diced or sliced onions by first placing it in a bowl with some kosher salt and water and squeezing the onions a few times. This removes the harshness of the onions. Strain through a colander, rinse, and transfer to a bowl.