Curried Lentils and Rice
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 teaspoon ground ginger
- salt
- 4 cups water
- 1/2 onion chopped
- 1/2 teaspoon turmeric
- 1 -2 tablespoon vegetable broth (instead of usi
- 3 garlic cloves minced or put through a press
- 2 -3 teaspoons curry powder to taste
- 1 cup brown rice washed
- 3/4 cup dried lentils
- 2 vegetable bouillon cubes
- 1/3 cup raisins or 1/3 cup currants
- 1 large tart apple diced (e.g. granny smith)
- Carbohydrate 70.60743625 g
- Cholesterol 0 mg
- Fat 1.82659604166667 g
- Fiber 16.0438292690118 g
- Protein 14.788550625 g
- Saturated Fat 0.342522083333333 g
- Serving Size 1 1 serving(s) (398g)
- Sodium 15.4117916746806 mg
- Sugar 54.5636069809882 g
- Trans Fat 0.240522916666667 g
- Calories 356 calories
{ "@type": "ItemList", "itemListElement": [ "Heat the 2 T broth (or you can use oil) in a heavy-bottomed soup pot, saucepan, or Dutch oven and saute the onion with 1 clove of the garlic until it begins to turn translucent.", "Add the ginger, turmeric, and curry powder and saute for a few minutes longer.", "Add more broth (or water), if necessary, and the rice, and saute for 2 minutes.", "Add the lentils, 4 cups water, bouillon cubes, remaining garlic, and raisins 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.", "Optionally, serve topped with plain yogurt and some more raisins." ] }
