CURRIED RICE WITH LENTILS

[Guest guest]

My favorite lentil recipe

 

Barbara

 

CURRIED RICE WITH LENTILS

 

This is good by itself or topped with sour cream or yogurt, and

chutney. Also makes a good stuffing for acorn squash..

 

1-2 T oil

1/2 onion chopped

3 cloves garlic, minced

1/4 t. ground ginger

1/2 t. turmeric

2-3 t. curry powder

1 C. brown rice

3/4 C. dried lentils, washed and picked over

 

4 C. water and

2 vegetable bouillon cubes or your own veggie broth

 

salt to taste

1/2 C. raisins or currants

1/4 C. sunflower seeds

1 large tart apple or 2 medium, diced

Garnish: 1 C. plain low-fat yogurt and 1/4 C. raisins or chutney

 

Adjust seasonings, onion to taste-I love garlic and onion

 

Heat 1 T. oil in a heavy bottomed soup pot, 2 qt. saucepan or Dutch oven

and saute the onion with 1 clove garlic until it turns transparent. Add

the ginger, turmeric and curry powder and saute for a few minutes

longer. Add more oil if necessary, and the rice and saute for 2 min. Add

the lentils, water, bouillon cubes, remaining garlic , raisins, and

sunflower seeds and bring to a boil. Cover and reduce the heat, and simmer

for 25 min. Add the apples and simmer, covered for another 10-15 min or

until the water is absorbed. Serve topped with yogurt and if desired

raisins and or chutney.

 

Serve with green salad or carrot salad and a steamed veggie-broccoli,

cauliflower, zucchini or spinach.