Yield: 4 Servings
|1 cup||Lentils (the green brown colored ones)|
|1 teaspoon||(heaped) curry powder (any sort it doesn't really matter)|
|1 teaspoon||(heaped) ground cumin|
|Salt and ground black pepper to taste (up to)|
|1||Lump ginger root (however much you like)|
Date: 24 Apr 1996 08:49:30 -0700 From: "Zoe Sodja" <zoe_sodja@...> I like it pretty spicy and garlicky so you might want to experiment with some of the spice proportions according to your own preferences. Put lentils in a large pot with 3 cups of water per cup of lentils and bring to the boil. Meanwhile peel and roughly chop the garlic and ginger and put it in with the lentils. Put in all the spices as soon as you can. Reduce heat and simmer for about 45 mins or until the lentils are soft enough for your liking. If it starts getting too dry add some more water. Stir it round a bit every now and then.
About 15 mins before the end of the lentil cooking time start making the rice according to the instructions on the packet, usually 2 cups of water per cup of rice and some salt according to taste [brown rice takes much longer so change timings accordingly]. When everything is cooked mix it all together.
Variations: 1/. Use 10 or 12 bean soup mix instead of lentils 2/. Microwave some frozen chopped spinach after you have started the rice and mix this in when the rest is all cooked (1 packet to every 2 cups of lentils) . 3/. I haven't tried this yet but I guess you could mix in some TVP at the beginning of the cooking process.
FATFREE DIGEST V96 #120
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .