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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 152.5
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 48.4 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 5.7 g
  • Protein: 6.0 g

View full nutritional breakdown of Brown rice, lentil and spinach curry calories by ingredient
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Brown rice, lentil and spinach curry

Submitted by: SOFPAN89

Introduction

I came across this vegan recipe while stumbling around the internet one day and thought I'd share! Enjoy :) I came across this vegan recipe while stumbling around the internet one day and thought I'd share! Enjoy :)
Number of Servings: 4

Ingredients

    3/4 cup lentils
    1/4 cup saute liquid
    1 small onion, chopped
    1 stalk celery, chopped
    3 cloves garlic, minced
    1 medium carrot, shredded
    1 small green chile, minced
    2 teaspoons ground cumin
    1/2 teaspoon ground coriander
    1/4 teaspoon turmeric
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground cardamom
    1/8 teaspoon ground cloves
    1 cup long-grain brown rice
    salt and freshly ground black pepper to taste
    2 1/4 cups vegetable broth or water
    1/2 pound spinach leaves, chopped
    1 teaspoon cumin seeds
    1 tablespoon freshly squeezed lemon juice


Directions


Wash lentils and put them in a saucepan with 1 1/2 cups of water. Bring
to a boil. Cover, reduce heat to very low, and cook 20 minutes. Remove
from heat until ready to add to the rice.

Heat the saute liquid in a large heavy saucepan or Dutch oven. Add onion
and celery and cook 5 minutes. Add garlic and cook 3 minutes. Add carrot
and chile. Cook, stirring, 1 or 2 minutes. Add ground spices and cook,
stirring, about 1 minute. Add rice. Cook, stirring, about 5 minutes,
until grains turn translucent, then opaque, but not scorched. Stir in
the lentils and any unabsorbed water in the lentil pot. Add salt,
pepper, and broth or water. Cook at a low boil for 15 minutes. Add the
spinach, pushing it down into the rice mixture. Cover, reduce heat to
very low, and cook 30 minutes.

In a small skillet or saucepan, cook the cumin seeds until they begin to
darken and pop. Pour over the lentil-rice mixture, add the lemon juice,
and serve.

Serving Size: Serves 4 as a main dish

Number of Servings: 4

Recipe submitted by SparkPeople user SOFPAN89.






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