Curried rice with lentils

Yield: 1 servings

Measure Ingredient
1 each Fatfree broth or water
(replaces the 1-2tbsps. oil
To saute with)
¾ cup Dried lentils
½ Onion, chopped
3 Cloves garlic, minced or put
Through a press
¼ teaspoon Groung ginger
½ teaspoon Turmeric
2 To 3 teaspoons curry powder,
1 cup Plain/lowfat yogurt
To taste
1 cup Brown rice
4 cups Water
2 Fatfree vegetable cubes
1 each Salt to taste
½ cup Raisins or currants
¼ cup Sunflower seeds (use less or
Omit to lower fat)
1 Large, tart apple, or
2 Medium, diced
¼ cup Raisins or chutney


Heat the fatfree broth/water in a heavy-bottommed soup pot, 2-quart saucepan, or Dutch oven and saute the onion with 1 clove of the garlic until it begins to turn translucent. Add the ginger, turmeric, and curry powder and saute for a few minutes longer. Add more broth/water, if necessary, and the rice, and saute for 2 minutes.

Add the lentils, water, bouillon cubes, remaining garlic, raisins, and sunflower seeds and bring to a boil. Cover, reduce the heat, and simmer for 25 mins. Add the apples and simmer, covered, for another 10 to 15 minutes, or until the water is absorbed. Serve topped with yogurt and the additional raisins.

Source: This is a recipe taken from the book 'Fast Vegetarian Feasts' by Martha Rose Schulman. Posted by Tabatha.wnin@...

(Tabatha) to the Fatfree Digest [Volume 16 Issue 8] Mar. 12, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....


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