Lentil Rice Curry the Editors of Publications International, Ltd.
Lentil Rice Curry
Makes 6 servings
|2||tablespoons olive oil|
|1||cup sliced green onions|
|3||cloves garlic, minced|
|2||tablespoons minced fresh ginger|
|2||teaspoons curry powder|
|1/2||teaspoon ground cumin|
|1/2||teaspoon ground turmeric|
|1||can (about 14 ounces) stewed tomatoes, undrained|
|1||cup red lentils|
|1||large head cauliflower (about 1-1/4 pounds), broken into florets|
|1||tablespoon lemon juice|
|Fragrant Basmati Rice|
- Heat oil in large saucepan over medium heat until hot. Add onions, garlic, ginger, curry, cumin and turmeric; cook and stir 5 minutes. Add water, tomatoes and salt; bring to a boil over high heat.
- Meanwhile, rinse lentils under cold running water, picking out any debris or blemished lentils. Add lentils to saucepan. Reduce heat to low. Cover and simmer 35 to 40 minutes or until lentils are tender. Add cauliflower and lemon juice. Cover and simmer 8 to 10 minutes more or until cauliflower is tender.
- Meanwhile prepare Fragrant Basmati Rice.
- Spoon lentil mixture over Fragrant Basmati Rice.
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