More Great Recipes: Brunch | Side Dish

Curried Rice with Lentils

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Member since 2009

Serves | Prep Time | Cook Time


1 to 2 tablespoons safflower oil
1/2 onion, chopped
3 cloves garlic, minced or put through a press
1/4 teaspoon ground ginger
1/2 teaspoon turmeric
2 to 3 teaspoons curry powder, to taste
1 cup brown rice, washed
3/4 cup dried lentils, washed and picked over
4 cups water
2 vegetable bouillon cubes
salt to taste
3/4 cup raisins or currants
1/4 cup sunflower seeds
1 large, tart apple, or 2 medium, diced

For garnish: 1 cup plain low-fat yogurt and 1/4 cup raisins or chutney

Heat 1 tablespoon oil in a heavy-bottomed soup pot, 2-quart saucepan, or Dutch

oven and saute the onion with 1 clove of garlic until it begins to turn

translucent. Add the ginger, turmeric, and curry poweder and saute for a few

minutes longer. Add more oil, 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

minutes. Add the apples and simmer, covered, for another 10 to 15 minutes, or

until the water is absorbed.

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