Spicy Curried Lentils and Rice |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A spicy and adaptable recipe by Jill Nussinow, The Veggie Queen ( ). You can add other vegetables like potatoes at the beginning or chopped spinach at the end. Wrap it up in a multigrain tortilla and enjoy for breakfast, lunch, or a snack!! Ingredients:
2 teaspoons canola oil or 2 teaspoons vegetable oil |
1 1/2 cups onions, chopped |
1 teaspoon ginger, finely minced |
2 garlic cloves, finely minced |
1 small hot pepper, finely minced |
1 cup brown lentils or 1 cup green lentil, soaked, rinsed, and drained |
1/2 cup basmati rice or 1/2 cup other long grain rice |
3 cups water or 3 cups broth |
1 tablespoon curry powder |
1/2-1 teaspoon salt |
1 cup frozen peas, defrosted |
1 cup diced tomato (fresh or canned) |
3 -4 tablespoons cilantro, chopped for garnish |
hot sauce or chutney, to taste |
Directions:
1. Pour the oil into a medium or large saucepan with a lid over medium heat. Add the onion, ginger, garlic and pepper. Sauté for 1 to 2 minutes. Cook until onion begins to slightly soften, about 5 minutes.
2. Add lentils, rice, curry powder, and water. Stir well.
3. Cover the pan and bring to a boil. Reduce heat to low and simmer for 35 minutes.
4. Remove from heat, add peas to pot, replace cover and let sit undisturbed for 5 more minutes.
5. Add tomatoes and salt and fluff with a fork. Transfer to a serving plate. Top with cilantro. Serve immediately.
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