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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Spicy and fast Ingredients:
1 cup lentils |
3 cups water |
1 1/2 teaspoons olive oil |
1 medium onion, chopped |
1 cup long grain white rice |
1 potato, diced |
1 teaspoon curry powder |
1 teaspoon ground cumin |
2 tablespoons dried parsley flakes |
14 1/2 ounces chicken broth, or vegetable broth |
3/4 cup water |
1 cup peas, frozen |
1 black pepper to taste |
Directions:
1. 1.Combine lentils and diced potato with 3 cups of water in a large saucepan and bring to a boil. Once boiling, reduce heat to medium-low, and simmer uncovered for 10 minutes. Meanwhile, heat the olive oil in a skillet over medium heat. Stir in the onion and garlic and cook until the vegetables have softened and turned translucent, about 5 minutes.
2. 2.Once the lentils have simmered for 10 minutes, stir in the cooked onion along with the rice, chicken broth, 3/4 cup water, curry powder, cumin, parsley flakes, and frozen peas. Return to a boil over high heat, then reduce heat to low and simmer for 20 minutes.
3. 3. Season with pepper and salt to taste if desired.
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