Curried Lentils and Rice!

By mitzzy

This spicy recipe by Jill Nussinow, "The Veggie Queen", is highly adaptable. You can add other vegetables to it while it's cooking, or at the end. Stir in chopped spinach at the end of cooking, if you like, or add potatoes to the pot at the beginning. This is really good wrapped in a whole grain tortilla. And it's great for a hearty breakfast.

Ingredients

• 2 teaspoons canola or vegetable oil
• 1-1/2 cups onion, chopped
• 2 slices ginger, finely minced to equal about 1 teaspoon
• 2 cloves of garlic, finely minced
• 1 small hot pepper, finely minced
• 1 cup brown or green lentils, rinsed and drained
• 1/2 cup basmati or other long grain rice
• 2-3/4 cups water or broth
• 1 Tablespoon curry powder
• 1/2-1 teaspoon salt
• 1 cup frozen peas, defrosted
• 1 cup diced tomatoes, fresh or canned
• 3-4 Tablespoons chopped cilantro, for garnish
• Hot sauce or chutney, to taste

Details

Servings 4

Preparation

Step 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. Add lentils, rice, curry powder, and water. Stir well.

Cover the pan and bring to a boil. Reduce heat to low and simmer for 35 minutes. Remove from heat, add peas to pot, replace cover and let sit undisturbed for 5 more minutes. Add tomatoes and salt and fluff with a fork. Transfer to a serving plate. Top with cilantro. Serve immediately.