CURRIED RICE WITH LENTILS

Servings: 1
Ingredients:

1 ea Fatfree broth or water
(replaces the 1-2tbsps. oil
To saute with)
3/4 c  Dried lentils
1/2    Onion, chopped
3    Cloves garlic, minced or put
Through a press
1/4 ts Groung ginger
1/2 ts Turmeric
2    To 3 teaspoons curry powder,
To taste
1 c  Brown rice
4 c  Water
2    Fatfree vegetable cubes
1 ea Salt to taste
1/2 c  Raisins or currants
1/4 c  Sunflower seeds (use less or
Omit to lower fat)
1    Large, tart apple, or
2    Medium, diced

———————————-GARNISH———————————-
1 c Plain/lowfat yogurt
1/4 c Raisins or chutney

Heat the fatfree broth/water in a heavy-bottommed soup pot, 2-quart
saucepan, or Dutch oven and saute the onion with 1 clove of the garlic
until it begins to turn translucent. Add the ginger, turmeric, and curry
powder and saute for a few minutes longer. Add more broth/water, 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 mins. Add the apples and
simmer, covered, for another 10 to 15 minutes, or until the water is
absorbed. Serve topped with yogurt and the additional raisins.

Source: This is a recipe taken from the book ‘Fast Vegetarian Feasts’ by
Martha Rose Schulman. Posted by Tabatha.wnin@smtp.usi.edu (Tabatha) to the
Fatfree Digest [Volume 16 Issue 8] Mar. 12, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

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