SAVORY SUNDAYS- CURRIED LENTILS AND RICE

Hey folks,

I received today's savory recipe in my inbox from one the recipe clubs of which I am a part, which they got from Jill the Veggie Queen.  All of the details are below!  It sounds very yummy!

CURRIED LENTILS AND RICE
Serves 4

This spicy recipe by Jill Nussinow, "The Veggie Queen", is highly adaptable. You can add other vegetables to it while it's cooking, or at the end. Stir in chopped spinach at the end of cooking, if you like, or add potatoes to the pot at the beginning. This is really good wrapped in a whole grain tortilla. And it's great for a hearty breakfast.

INGREDIENTS

2 teaspoons canola or vegetable oil

1-1/2 cups onion, chopped
2 slices ginger, finely minced to equal about 1 teaspoon

2 cloves of garlic, finely minced

1small hot pepper, finely minced

1cup brown or green lentils, rinsed and drained

1/2 cup basmati or other long grain rice

2-3/4 cups water or broth

1 Tablespoon curry powder

1/2-1teaspoon salt

1 cup frozen peas, defrosted

1 cup diced tomatoes, fresh or canned

3-4 Tablespoons chopped cilantro, for garnish

Hot sauce or chutney, to taste

DIRECTIONS

Pour the oil into a medium or large saucepan with a lid over medium heat. Add the onion, ginger, garlic and pepper. Sauté for 1 to 2 minutes. Cook until onion begins to slightly soften, about 5 minutes. Add lentils, rice, curry powder, and water. Stir well.
Cover the pan and bring to a boil. Reduce heat to low and simmer for 35 minutes. Remove from heat, add peas to pot, replace cover and let sit undisturbed for 5 more minutes. Add tomatoes and salt and fluff with a fork. Transfer to a serving plate. Top with cilantro. Serve immediately.

To check out Jill's other recipes, visit www.theveggiequeen.com

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