Spiced Lentils and Rice

Total Time
40mins
Prep 15 mins
Cook 25 mins

Quick, one-pot, stove-top recipe. High in fibre, vitamins A and B. If you want to cut out the oil, saute the onion and garlic in a bit of water in the microwave. Also, for extra fibre, don't peel your carrots - just wash them well!

Ingredients Nutrition

Directions

  1. Cut up onions, carrots, apples and green onions. Mince garlic.
  2. In a large saucepan, saute onions and garlic in oil for 3 minutes.
  3. Add cumin, curry, cinnamon and salt. Let cook another 2 minutes.
  4. Stir in carrots and rice. Stir for 1 minute, then carefully pour in stock. Cover and simmer for 20 minutes, until the liquid is absorbed by the rice.
  5. Remove from heat. Stir in lentils, apples and green onions.
  6. Garnish with plain yogurt, if desired.

Reviews

(2)
Most Helpful

This is one of the better lentil dishes we've had. I used dry lentils instead of canned and added an extra cup liquid (3 1/2)to accomodate for the lentils cooking. For my liquid, I used homemade chicken stock. Next time I will increase the liquid to 4 cups, as the rice could have cooked a little more. I cooked the dish for 45 minutes because my brown rice requires this. The apples were an excellent addition. I cored and peeled them and tossed them in the food processor a second. My 3 and 4 year olds ate it all and asked when we can have this again. I had enough left for another night's meal too!

Christie in GA April 16, 2010

This was a very good recipe, very hearty when it was all put together. First time for me cooking with curry, so I did not know what to expect. The flavors were very nice and I liked that it was a meatless dish. Very good, will definitely make again. I wasn't sure what kind of apples to use as the recipe didn't state, so I used only one GrannySmith, peeled; maybe a different type of apple would have been better? I used dried Pui lentils (French lentils) as that is what I keep on hand, but they cook up fast anyway. I ended up cooking this dish for 45 minutes, as this is the cooking time required for my brown rice. All in all, a very nice recipe with exotic flavors. Made for Fall 2008 PAC.

FloridaNative September 16, 2008

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