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Add a photoServings: 4
Ingredients
- 1 c. Lentils (the green brown colored ones)
- 1/2 c. Rice
- 1 tsp (heaped) curry pwdr (any sort it doesn't really matter)
- 1 tsp (heaped) grnd cumin
- 1/4 tsp Paprika Salt and grnd black pepper to taste
- 3 x -(up to)
- 4 x Cloves garlic
- 1 x Lump ginger root (however much you like)
Directions
- I like it pretty spicy and garlicky so you might want to experiment with some of the spice proportions according to your own preferences. Put lentils in a large pot with 3 c. of water per c. of lentils and bring to the boil. Meanwhile peel and roughly chop the garlic and ginger and put it in with the lentils. Put in all the spices as soon as you can. Reduce heat and simmer for about 45 mins or possibly till the lentils are soft sufficient for your liking. If it starts getting too dry add in some more water. Stir it round a bit every now and then.
- About 15 mins before the end of the lentil cooking time start making the rice according to the instructions on the packet, usually 2 c. of water per c. of rice and some salt according to taste [brown rice takes much longer so change timings accordingly]. When everything is cooked mix it all together.
- Variations: 1/. Use 10 or possibly 12 bean soup mix instead of lentils 2/. Microwave some frzn minced spinach after you have started the rice and mix this in when the rest is all cooked (1 packet to every 2 c. of lentils) . 3/. I haven't tried this yet but I guess you could fold in some TVP at the beginning of the cooking process.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 4 servings | |
| Calories 258 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.68g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 498mg | 14% |
| Total Carbs 48.28g | 13% |
| Dietary Fiber 15.0g | 50% |
| Sugars 1.04g | 1% |
| Protein 14.21g | 23% |
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