 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
From Cooking with Beans, Grains, Pulses and Legumes. Ingredients:
1/4 cup dried red lentils, rinsed |
1 bay leaf |
1 cup basmati rice, rinsed |
4 cloves |
4 tablespoons butter |
1 teaspoon curry powder |
1/2 teaspoon mild chili powder |
2 tablespoons parsley, chopped |
4 eggs, hard-boiled and quartered |
Directions:
1. Put the lentils in a pan, add the bay leaf and cover with cold water. Bring to a boil, skim off any foam, then reduce the heat.
2. Cover and simmer for 25-30 minutes, until tender. Drain, then discard the leaf.
3. Meanwhile, cook the rice with cloves and a pinch of salt.
4. Melt the butter in a large frying pan over gentle heat, then add the curry and chili powders and cook for 1 minute
5. Stir in the lentils and rice and mix until they are coated in the spiced butter. Season and cook for 1-2 minutes until heated through.
6. Stir in the parsley and serve topped with eggs.
|
|