Curried Rice With Lentils

Recipe Ingredients

1		Fatfree broth or water
		(replaces the 1-2tbsps. Oil
		To saute with)
3/4 cup	177ml	Dried lentils
1/2		Onion - chopped
3		Garlic - minced or put
		Through a press
1/4 teaspoon	1.3ml	Groung ginger
1/2 teaspoon	2.5ml	Turmeric
2 teaspoons	10ml	Curry powder - up to 3
		To taste
1 cup	160g / 5.6oz	Brown rice
4 cups	948ml	Water
2		Fatfree vegetable cubes
1		Salt to taste
1/2 cup	80g / 2.8oz	Raisins or currants
1/4 cup	27g / 1oz	Sunflower seeds - (use less or
		Omit to lower fat)
1		Tart apple, or
2		-- diced (medium)
		Garnish
1 cup	237ml	Plain/lowfat yogurt
1/4 cup	40g / 1.4oz	Raisins or chutney

Recipe Instructions

Heat the fatfree broth/water in a heavy-bottommed soup pot, 2-quart 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/water, 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 mins. Add the apples and simmer, covered, for another 10 to 15 minutes, or until the water is absorbed. Serve topped with yogurt and the additional raisins.

Source:
This is a recipe taken from the book 'Fast Vegetarian Feasts' by Martha Rose Schulman.

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