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Curried Rice with Lentils

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YIELD

3 servings

PREP

10 min

COOK

50 min

READY

1 hrs

Ingredients

1 1
EACH EACH STOCK *
¾ 177
CUP ML LENTILS
dried
½ 0.5
EACH EACH ONIONS
chopped
3 3
CLOVES CLOVES GARLIC
minced
¼ 1.3
TEASPOON ML GINGER
ground
½ 2.5
TEASPOON ML TURMERIC
1 237
CUP ML BROWN RICE
4 946
CUPS ML WATER
½ 118
1 1
EACH EACH APPLES

Directions

Heat the fatfree broth/water in a heavy-bottommed soup pot, 2-quart saucepan, or Dutch oven and sauté the onion with 1 clove of the garlic until it begins to turn translucent.

Add the ginger, turmeric, and curry powder and sauté for a few minutes longer.

Add more broth/water, if necessary, and the rice, and sauté for 2 minutes.

Add the lentils, water, bouillon cubes, remaining garlic, raisins, and sunflower seeds and bring to a boil.

Cover, reduce the heat, and simmer for 25 minutes. Add the apples and simmer, covered, for another 10 to 15 minutes, or until the water is absorbed.

Serve topped with yogurt and the additional raisins.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 520g (18.3 oz)
Amount per Serving
Calories 511 5% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 35g 35%
Dietary Fiber 19g 75%
Sugars g
Protein 38g
Vitamin A 1% Vitamin C 14%
Calcium 9% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 
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