Chilean Lentejas (lentils)

Lentejas (lentils)

1 bag of lentils (soak just while you chop veggies; drain)
1 carrot diced finely
1 zucchini, chopped
1 med. onion, minced
2 cloves garlic
1 bell pepper
3 Longanizas chopped; may substitute chorizo or Italian sausage (any [or no] snausage, really, just adjust spices accordingly)
1 Tbsp oregano
¾ C Rice
Salt, to taste
1-2 hard boiled eggs

• Wash lentils, pick out any nasty ones you find.  Soak, as above. No need for the overnight soak.
• In a large pot, saute onion, garlic, carrot, and pepper until onion is translucent.
• Add lentils and oregano, stir around for half a minute, then cover with about an inch and a half of water (remember that rice will soak up water later), over medium heat.  
• Bring to boil, reduce heat and partially cover (add water if necessary).
• Once the lentils are al dente (not quite perfectly soft), add sausage, rice, and zucchini; cover.  Once the rice is done (about 15mins), remove from heat, and let stand for 5 minutes.

Serve with bread, cover with crumbled hard-boiled egg and grated Parmesan.