Recipe#11858

Title: Curry Lentils Rice

From: mingram@madam.west.sun.com (Judy Mingram) 
 Subject: VLF: Curried Lentils and Rice 
 Message-ID: <2ns22k$od7@newsworthy.West.Sun.COM> 
 Date: Tue, 5 Apr 1994 16:17:22 GMT 
 Archive-Name: vegan/curried-lentils-rice-vlf 

Non-stick vegetable spray
 2 cloves garlic, minced
 1 small onion, chopped
 2 T fresh ginger, minced (fresh ginger can be kept in freezer
 until needed)
 1/2 t turmeric 1/2 t cumin seeds crushed,
  or 1/4 t ground cumin
 1/4 t ground allspice
 2 t curry power
 1 t salt
 1 cup washed lentils
 3/4 c brown rice
 3 cups water
 Spray a large, heavy pan with non-stick cooking spray.  Heat pan to
 medium heat.  Add garlic, onion and ginger and cook until a golden
 brown.  Add spices and cook for 2 more minutes.
 Add lentils and rice and mix well.  Stir in water and bring to a boil.
 Reduce heat to low and cook cover, 35-45 minutes, or until the lentils
 and rice are tender and all of the liquid is absorbed.  If necessary,
 add a few more tablespoons of water to cook until the rice is tender.
 Remove from heat and allow to stand, covered, for 10 minutes before
 serving.  Makes 6 cups.