Curried Lentils & Veggies

scratchcook's Note:

We love curry and I was looking for a way to use up some red lentils and thought this sounded good. My kids really liked it and now it's one of our favorites! It would go well with any meat; just use the corresponding broth.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 1 cup red lentil
• 1 cup basmati rice
• 3 cups broth
• 1 cup milk
• 1 leek , diced
• 2 garlic cloves , minced
• 4 carrots , sliced
• 1 head broccoli , diced
• ½ teaspoon salt
• 1 tablespoon curry paste
• ½ teaspoon mango chutney
• 3 tablespoons honey

Directions:

1. Place lentils, rice, broth (I like chicken or vegetable broth), milk (we use soy milk), leek, garlic, carrots, and broccoli in large pot and bring to a boil. Reduce to a simmer and cover. Cook until veggies, lentils, and rice are tender. Add water or additional broth if necessary.
2. And salt, curry paste (add to your taste), mango chutney, and honey (only sweeten to your taste) and simmer for a few more minutes, until the liquid is absorbed.
3. We serve with olive oil (or canola) to drizzle over top and add a bit of salt.

Reviews

[Leggy Peggy]

What an unexpected treat. I used chicken stock (had to add an extra cup), mild curry paste and double the amount of hot mango chutney. No need to add honey. Stir frequently because it wanted to stick toward the end. Served with a lamb roast. Made for Pick a Chef. Scratchcook -- this recipe was sure up to scratch. Thanks.