Lentil curry and brown rice

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4.5 of 5 (6)

Nutritional Info

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

View full nutritional breakdown of Lentil curry and brown rice calories by ingredient

Minutes to Prepare: 5

Minutes to Cook: 30

Number of Servings: 2

Ingredients

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

Directions

Boil rice in 2 cups of water with a tsp of salt.

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.