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Saturday, April 24, 2010

Curried Lentils and Rice

1 cup jasmine (or whatever) rice
1 tbsp canola (I use olive) oil
1 tbsp curry powder
1 cup chopped onion
1 cup chopped celery (I hate celery, so usually just add some celery salt instead)
4 cups water
1 cup lentils
1 tsp honey ( you can leave out if you want to share with LO)
t tbsp balsamic vinegar
1 tsp salt (if you use celery salt above, don't use)
1/2 cup reduced fat sour cream
chopped cilantro, to taste (I don't use)
Cook rice (I just pop ours in the rice cooker about 20 mins before mealtime)
Heat oil and curry powder together in a large saucepan over med-high heat (if you use high you will burn the curry). Add onion and celery; cook 5 minutes, stirring occasionally, until vegetables are soft. Add water and lentils, bring to a boil, reduce heat. (Here is where I add to crockpot, if you want to do stovetop, keep following the directions). Cover and simmer 22 mins, until lentils are soft. Remove from heat, stir in honey, vinegar, salt and sour cream. Ladle over bowls of rice. Top with cilantro if using.
I also prefer to use chicken/vegetable stock instead of just water. Or you can add a cube or two of bouillan for extra flavor!

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