Recipes
Curried Lentils and Rice

This recipe is adapted from one in the book, Beyond Alfalfa Sprouts and Cheese, by Joy Kirkpatrick and Judy Gillard. I reviewed their book in my column, and this version of the recipe has become one of my favorite tailgate party dishes. It is tasty, easy to make, and very inexpensive.

Ingredients
2 cloves garlic, minced
1  small onion, chopped
2 tablespoons peeled and minced fresh ginger
1/2 teaspoon ground turmeric
1/2 teaspoon {cumin seeds}, crushed or 1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
2 teaspoons curry powder
1 cup green lentils or  {pink lentils}, washed
3/4 cup raw brown rice, washed
3 cups water
Directions
Spray a large, heavy saucepan with nonstick vegetable spray. Set the pan over medium heat. Add the garlic, onion, and ginger and cook until golden brown, about 4 minutes. Add the turmeric, cumin, allspice, and curry and cook for 2 more minutes.

Add the lentils and rice and mix well. Stir in the water and bring to a boil over high heat. Reduce the heat to low and cook, covered, until the lentils and rice are tender and all the liquid is absorbed, 35 to 45 minutes. If necessary, add a few more tablespoons of the water to cook until the rice is tender.

Remove from the heat and allow to stand, covered, for 10 minutes before serving.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 1 hr

Servings: makes 6 1-cup servings

Recipe By: Jeanne Jones

From:  Cook it Light One-Dish Meals
Used with permission of Macmillan

Nutrition Facts
As prepared, each serving contains 73 calories, 0g total fat, 0g cholesterol and 71mg sodium.

home