Curried lentils #2

Yield: 6 Servings

Measure Ingredient
\N \N Non-stick vegetable spray
2 \N Cloves garlic; minced
1 small Onion; chopped
2 tablespoons Fresh ginger; minced (fresh ginger can be kept in freezer until needed)
½ teaspoon Turmeric
½ teaspoon Cumin seeds crushed; -or-
¼ teaspoon Ground cumin
¼ teaspoon Ground allspice
2 teaspoons Curry power
1 teaspoon Salt
1 cup Washed lentils
¾ cup Brown rice
3 cups Water

Got this out of the Orange Co. Register, tried it and it tasted great! Spray a large, heavy pan with non-stick cooking spray. Heat pan to medium heat. Add garlic, onion and ginger and cook until a golden brown. Add spices and cook for 2 more minutes.

Add lentils and rice and mix well. Stir in water and bring to a boil.

Reduce heat to low and cook cover, 35-45 minutes, or until the lentils and rice are tender and all of the liquid is absorbed. If necessary, add a few more tablespoons of water to cook until the rice is tender.

Remove from heat and allow to stand, covered, for 10 minutes before serving. Makes 6 cups.




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