- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 303.1
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 135.0 mg
- Total Carbs: 59.3 g
- Dietary Fiber: 13.5 g
- Protein: 14.0 g
Lentil curry and brown riceSubmitted by: PARUSHA
Lentils, 1 cup
Onions, raw, 0.5 cup, chopped
Canned Tomatoes, 1 can
Lemon Juice, 1 lemon yields
Garlic, 3 cloves, chopped
Ginger Root, 2 tsp, grated fine
Turmeric, ground, 1 tsp
Chilli powder, 1 tsp
Cumin seed/powder, 1 tsp
Fennel powder/seeds, 1 tsp
Brown Rice, medium grain, 1 cup
Handful of coriander
Boil lentils in a second pot with 2-3 cups of water with a tsp of salt
And in a separate pan, dry-fry the onion in shallow water until see-through.
Add ginger and garlic, then stir for 2 minutes.
Add cumin, chilli powder, turmeric and fennel and stir.
Once brown, add tomatoes and on low heat.
After 20 minutes the lentils should be soft. If not, leave for longer.
Then add to the spicy tomato mixture and stir well.
While the lentils absorb the flavour, drain the rice.
Squeeze lemon into the lentils.
And serve rice and lentil curry together
Garnish with coriander
Number of Servings: 2
Recipe submitted by SparkPeople user PARUSHA.
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Member Ratings For This Recipe
I wanted to make lentil curry but did not buy potatoes, cauliflower, eggplant, etc. and needed a recipe without all of that. This one fit the bill and was EXCELLENT! I used curry powder and celery seed instead of turmeric, chili powder, cumin, and fennel, but only because I did not have them. - 8/17/09