Indian Curry Lentils

By KEGMD

Ingredients

• 1 cup mixed of any lentils & split peas
• 3 tablespoons mild yellow curry powder*
• 1/2 teaspoon Turmeric
• Salt to taste (optional)
• 4 cloves garlic*
• 1 teaspoon oregano
• 1 cup of mixed veggies of choice (I used frozen mix of corn, peas, carrots and green beans)
• 1/2 cup brown rice

Details

Servings 2
Cooking time 55mins
Adapted from forksoverknives.com

Preparation

Step 1

In one pot bring 5 cups of water to a boil. Add 1 cup mixed lentils & split peas.

Add spices and chopped up garlic (don’t add the mixed veggies yet). Cook for 50 minutes on a medium flame.

In a separate pot, bring 1 and ¼ cups of water to a boil. Add ½ cup of brown rice. Cook the rice until water is absorbed on a medium flame. Never mix rice during cooking.

Add the frozen veggies to the lentils and peas and cook for an additional 5 minutes or until the the frozen veggies are equally hot as the lentils and peas.

Serve the lentils and peas topped with the brown rice.

1 cup mixed of any lentils & split peas

1 cup of mixed veggies of choice (I used frozen mix of corn, peas, carrots and green beans)

In one pot bring 5 cups of water to a boil. Add 1 cup mixed lentils & split peas.

Add spices and chopped up garlic (don’t add the mixed veggies yet). Cook for 50 minutes on a medium flame.

In a separate pot, bring 1 and ¼ cups of water to a boil. Add ½ cup of brown rice. Cook the rice until water is absorbed on a medium flame. Never mix rice during cooking.

Add the frozen veggies to the lentils and peas and cook for an additional 5 minutes or until the the frozen veggies are equally hot as the lentils and peas.

Serve the lentils and peas topped with the brown rice.

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