Recipe by: The Garden of Vegan: How It All Vegan Again!
1 large onion, roughly chopped
2 C cooked or canned brown lentils
1 Tbs Braggs
1/4 tsp black pepper
1 tsp cumin
1 large tomato, chopped
1 1/2 C cooked basmati rice
In a large saucepan on medium heat, sauté onions until translucent. Stir in lentils, Braggs, pepper, cumin, and tomato, and sauté for an additional 4-6 minutes. In a large bowl, toss lentils with cooked rice.