Brown rice, lentil and spinach curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
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.
3/4 cup lentils1/4 cup saute liquid1 small onion, chopped1 stalk celery, chopped3 cloves garlic, minced1 medium carrot, shredded1 small green chile, minced2 teaspoons ground cumin1/2 teaspoon ground coriander1/4 teaspoon turmeric1/4 teaspoon ground cinnamon1/4 teaspoon ground cardamom1/8 teaspoon ground cloves1 cup long-grain brown ricesalt and freshly ground black pepper to taste2 1/4 cups vegetable broth or water1/2 pound spinach leaves, chopped1 teaspoon cumin seeds1 tablespoon freshly squeezed lemon juice
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.
Nutritional Info 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
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