Curried Rice with Lentils

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Curried Rice with Lentils

Source: Fast Vegetarian Feasts

 

This makes a delicious stuffing for acorn squash.

 

1 to 2 tablespoons safflower oil

1/2 onion, chopped

3 cloves garlic, minced or put through a press

1/4 teaspoon ground ginger

1/2 teaspoon turmeric

2 to 3 teaspoons curry powder, to taste

1 cup brown rice, washed

3/4 cup dried lentils, washed and picked over

4 cups water

2 vegetable bouillon cubes (or chicken-style seasoning)

salt to taste

1/2 cup raisins or currants

1/4 cup sunflower seeds

1 large, tart apple, or 2 medium, diced

 

For garnish: 1 cup plain soy yogurt and 1/4 cup raisins or chutney.

 

Heat 1 tablespoon oil in a heavy-bottomed soup pot, 2-quart saucepan, or

Dutch oven and saute the onion with 1 clove of garlic until it begins to

turn translucent. Add the ginger, turmeric, and curry poweder and saute for

a few minutes longer. Add more oil, if necessary, and the rice, and saute

for 2 minutes. Add the lentils, water, bouillon cubes, remaining garlic,

raisins and sunflower seeds and bring to a boil. Cover, reduce the heat, and

simmer for 25 minutes. Add the apples and simmer, covered, for another 10 to

15 minutes, or until the water is absorbed.

 

To alter for low-salt, low-fat diet: Omit bouillon cubes and salt. Reduce

raisins to 1/4 cup and sunflower seeds to 2 tablespoons.

 

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