Instructions: Pick through the lentils and remove any small stones. Rinse the lentils.

Meanwhile heat the water in a saucepan. When it boils, sprinkle with a little salt and add the lentils and the bay leaf. Bring to a full boil

(see tips); cover and reduce heat and simmer 15 to 20 minutes until soft but still holding their shape.

Meanwhile, spray a large (3- to 4-quart sauce pan) and saute the onion, sausage and carrot for 3 minutes. Add the garlic, chile, paprika, cumin and oregano. Season with salt and pepper and cook for 1 to 2 minutes or until aromatic.

Add the rice and stir to coat. Add the lentils and their cooking liquid

(see variation) to the sofrito and stir to combine. Simmer, covered, until rice is tender and lentils are very soft (20 mins). The dish should be moist but not soupy. Just before serving, remove bay leaf. Add the chopped cilantro and lemon juice; stir and adjust seasonings to taste. (Serve:

TIP: Full boil: the bay leaf tends to drift to the center of the pan; when the water boils enough to make the leaf sink, then cover the pan and begin to simmer.

VARIATION: This is a "brown" casserole. If you want the rice to stay white, do not use the lentils cooking liquid to cook the rice; instead, drain the lentils and use water or a vegetable broth in step 3.

Serving Ideas : Roasted Red and White Potatoes with Dates (See recipe)

Description:"Chile"

NOTES : We tried this recipe with jasmine rice and Jimmy Deans low sodium sausage. We noticed and appreciated the small amount of meat in this creamy mixture of spices, lentils and rice. If you dont want to add the meat, substitute a vegetarian "crumbles" product. It will add sweetness and texture.

Dinner last night was inspired by a recipe I remembered enough to buy sweet potatoes and dates but didnt remember enough to find the recipe until late in the day. So what do i serve with it?

Beans and rice. Since the potato dish was from Chile, I found another dish from Chile.

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