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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (383g) Recipe makes 4 servings The following items or measurements are not included below: vegetable bouillon cubes |
||
| Calories 376 | ||
| Calories from Fat 18 | (5%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.1g | 3% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 25mg | 1% | |
| Potassium 649mg | 18% | |
| Total Carbohydrate 77.4g | 25% | |
| Dietary Fiber 15.0g | 59% | |
| Sugars 14.5g | ||
| Protein 13.9g | 27% | |
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Ingredients
- 1-2 tablespoon vegetable broth (instead of using oil)
- 1/2 onion, chopped
- 3 garlic cloves, minced or put through a press
- 1/4 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 2-3 teaspoons curry powder, to taste
- 1 cup brown rice, washed
- 3/4 cup dried lentils
- 4 cups water
- 2 vegetable bouillon cubes
- salt
- 1/3 cup raisins or currant
- 1 large tart apple, diced (e.g. Granny Smith)
Directions
1
Heat the 2 T broth (or you can use oil) in a heavy-bottomed soup pot, saucepan, or Dutch oven and saute the onion with 1 clove of the garlic until it begins to turn translucent.2
Add the ginger, turmeric, and curry powder and saute for a few minutes longer.3
Add more broth (or water), if necessary, and the rice, and saute for 2 minutes.4
Add the lentils, 4 cups water, bouillon cubes, remaining garlic, and raisins and bring to a boil.5
Cover, reduce the heat, and simmer for 25 minutes.6
Add the apples and simmer, covered, for another 10 to 15 minutes, or until the water is absorbed.7
Optionally, serve topped with plain yogurt and some more raisins.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Pasta, Rice & Grains > Rice > Brown rice
- Main Ingredient > Beans > Lentils
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Mellowpuff
On Sep 12, 2008
this is an excellent recipe that you can do so much with!! i've already used it as a cold salad (jazzed it up with a few things first plus a dressing), a main with poached egg and as a side dish with mango chutney and yoghurt. i wouldn't use less than 3tsp curry, but i guess that depends on personal taste. also didnt add the raisins (*.*) thanks!!!
From: PaulaG
On May 19, 2008
An excellent vegetarian dish. This was made as directed and served with Seared Chard. I did use the full 3 teaspoons curry powder and added in some sea salt after cooking.
From: Cudlebug79
On May 3, 2005
This recipe is awesome and easy to fix. I used a Fuji apple instead of a tart apple since I didn't have one on hand and substituted golden raisins for the regular ones since they are not as sweet. I also added all the garlic when sautéing the onions. Thank you so much for a yummy recipe. My 17 month old loved it! 
The only other adjustment I would make is to add more lentils and less rice. Over all SUPER YUM!
From: MollyJ
On Feb 11, 2008
We're eating more vegetarian and this is an excellent addition to anyone's recipe box. This is tasty, filling, great for the tired cook and tastes great with a dollop of yogurt on top. Even DH said, "Make it again!" DS disdains it but he's not too adventurous.
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