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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (401g) Recipe makes 4 servings The following items or measurements are not included below: vegetable broth vegetable bouillon cubes |
||
| Calories 375 | ||
| Calories from Fat 18 | (4%) | |
| 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 13mg | 0% | |
| Potassium 646mg | 18% | |
| Total Carbohydrate 77.2g | 25% | |
| Dietary Fiber 15.0g | 59% | |
| Sugars 14.4g | ||
| 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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Browse similar recipes by category
- 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: Pismo
On May 21, 2009
Sorry but this just wasn't a "wow" dish for us. It was just ok. It took a lot longer to cook the rice, probably an additional 15 minutes or so, so the apples got mushy. We did like the raisins though, and I'd probably double them if I were to do it again. Thanks!
From: Maeven6
On Oct 15, 2008
This was fantastic. I cheated though and tossed the entire lot into the rice cooker. It came out perfect. Whole beautiful soft lentils and rice. Well blended apple and raisan flavors a wonderful hot sweet with the red curry powder I used. I also used a basmati and wild rice mixture in place of the brown rice. I doubled the dish also. I have five hungry kiddos still at home and they loved it as well. I also served it with a dollop of sour cream instead of yougurt. It is what I had on hand. Don't leave out that apple I too used a fuji. It will become a regular dish for us.
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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