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Nutrition Facts
Serving Size 1 (96g) Recipe makes 4 servings The following items or measurements are not included below: vegetable broth garam masala
Calories 326
Calories from Fat 71		(21%)
Amount Per Serving		%DV
	Total Fat 7.9g	12%
	Saturated Fat 4.0g	20%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 48mg		2%
Potassium 320mg		9%
Total Carbohydrate 53.7g		17%
	Dietary Fiber 5.5g	22%
	Sugars 1.6g
Protein 11.0g		22%
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Basmati Cumin Lentil Rice

Recipe #399371 | 35 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: the80srule
Nov 15, 2009

I went to the Indian grocery and picked up some nice staples, and whipped this up because it was cheap and simple. You can make this vegan by using oil instead of butter, but I like the richer flavor the butter gives in this dish. Makes a wonderful side dish to curried vegetables as well as meat dishes and curries for our meat lovers.

SERVES 4 , 2 cups (change servings and units)

Ingredients

1 cup basmati rice
2 cups vegetable broth
2 tablespoons butter (can sub olive or canola oil)
1/2 cup red lentil
1/2 cup peas (I lightly steam some frozen ones)
2 teaspoons ground cumin
1/2 teaspoon curry powder
1 dash garam masala
1 dash coriander

Directions

1
Cook the rice in the veggie broth with the butter (or oil) for 25 minutes, let it simmer covered.
2
While the rice is cooking, boil the lentils, covered, in water until tender (about 20 minutes).
3
When the rice and lentils are done cooking, steam the peas. DO NOT DRAIN the rice! The reason you cooked it in veggie broth is to add flavor, and the lentils and veggies will absorb the rest of the buttery broth.
4
Mix them all together in a large bowl, add the spices, mix again, and serve.