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Nutrition Facts
Serving Size 1 (201g) Recipe makes 5 servings The following items or measurements are not included below: vegetable broth
Calories 336
Calories from Fat 36		(10%)
Amount Per Serving		%DV
	Total Fat 4.0g	6%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 291mg		12%
Potassium 906mg		25%
Total Carbohydrate 60.7g		20%
	Dietary Fiber 15.0g	60%
	Sugars 3.5g
Protein 15.6g		31%
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Scentilentil Journey

Recipe #326579 | 40 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: ~Jen~
Sep 22, 2008

Take a trip to India tonight! Adapted from Looneyspoons: Low-Fat Food Made Fun, this flavorful Vegan dish serves 4-6 as a one-pot meal or 6-8 as a side dish.

SERVES 5 (change servings and units)

Ingredients

1 tablespoon olive oil
2 garlic cloves, minced
3 cups sliced mushrooms
1 1/2 cups chopped carrots
4 cups vegetable broth (can use chicken broth for non-vegan version)
1 cup uncooked long grain white rice
1 cup dried red lentils, soaked in water overnight and rinsed
1 tablespoon grated gingerroot
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (6 ounce) package fresh baby spinach
1/2 cup chopped green onion

Directions

1
In a large saucepan, heat olive oil over medium high heat. Add garlic, mushrooms and carrots. Cook for five minutes, stirring often, until vegetables are softened.
2
Add broth, rice, lentils, ginger root, coriander, cumin, turmeric, salt and pepper. Bring mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
3
Stir in spinach and green onions. Cover and simmer for 3-4 more minutes, or until rice and lentils are tender. Remove from heat and serve immediately.

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Featured Reviews for This Recipe

From: ldsb67

On Aug 18, 2009

Very good and simple. Added onion with the garlic and used barley instead of rice. Just increased the water a little. Thanks

0 people found this review helpful

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From: adopt a greyhound

On Jun 2, 2009

I made this to go along with . I only soaked the red lentils for 3 hours and the recipe is not only delicious but nutritious. Do try this meal.

1 person found this review helpful

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From: Tai Chi Momma

On Dec 1, 2008

This.Was.Awesome. I made this with green lentils and both my baby and my husband loved this dish. I also ran out of ground cumin so I substituted garam masala and it rocked. Thank for this great recipe.

2 people found this review helpful

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From: Karen Elizabeth

On Oct 20, 2008

Made this for a Sunday lunch, it was excellent and I have already distributed the recipe to a couple of the guests! It is a definite make-again, even the youngsters enjoyed it. I stuck to recipe, EXCEPT I put the mushrooms in a little later than indicated, I added them on top of the mixture once I had turned it down to simmer, gently folded them in, and then covered the pot. I also omitted the spinach... actually, I forgot the spinach, people were beginning to arrive and my mind was beginning to fluster a little! I used no-soak lentils, they cooked perfectly in the recipe time, even on the bag, it stipulates to cook for 20 minutes, with no soaking. Thanks for another excellent recipe, Jen, this was very very much enjoyed by all and I got a lot of compliments for it!

2 people found this review helpful

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