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Curried Lentils

Non-stick vegetable spray
2 Cloves garlic; minced
1 sm Onion; chopped
2 tb Fresh ginger; minced (fresh ginger can be kept in freezer until needed)
1/2 ts Turmeric
1/2 ts Cumin seeds crushed; -or- 1/4 ts Ground cumin
1/4 ts Ground allspice
2 ts Curry power
1 ts Salt
1 c Washed lentils
3/4 c Brown rice
3 c Water


Spray a large, heavy pan with non-stick cooking spray. Heat pan to medium heat. Add garlic, onion and ginger and cook until a golden brown. Add spices and cook for 2 more minutes.

Add lentils and rice and mix well. Stir in water and bring to a boil. Reduce heat to low and cook cover, 35-45 minutes, or until the lentils and rice are tender and all of the liquid is absorbed. If necessary, add a few more tablespoons of water to cook until the rice is tender.

Remove from heat and allow to stand, covered, for 10 minutes before serving. Makes 6 cups.


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