Recipe: Curried Lentils on Whole Rice
Summary: In order to maintain our way of life, mankind must make environmental changes. One pain free way to make a personal transformation is to incorporate several meatless meal days into the weekly dinner menus. When you need a delicious vegetarian dish, consider cooking curried lentils to serve over whole grain rice.
- 1 cup lentils
- 2 cups vegetable stock
- ½ teaspoon salt
- 1 diced onion
- 1 teaspoon curry powder
- 1 ½ cups cooked whole grain rice
- You will need to soak your lentils in cold water overnight before preparing the curried dish. After your lentils have softened, you will need to drain them in a colander.
- Your next step is to cook the lentils in 2 cups of vegetable stock with ½ teaspoon of salt, the onion and 1 teaspoon of curry powder. You need to cook the lentils until they are soft, which will take at least an hour.
- Once the dish has become the consistency of a stew, it’s ready for you to serve over hot whole grain cooked rice.
When you are cooking your curry dish, it is best to prepare your recipe with homemade vegetable stock, which will take about an hour to complete.
How to cook whole rice: Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand. Meanwhile, bring water to a boil in a large pot over high heat. When water boils, add the rice, stir it once. Turn heat to medium and boil, uncovered, for 30 minutes, stirring occasionally. After 30 minutes, pour the rice into a strainer over the sink. Let the rice drain for 10 seconds, then return it to the pot, off the heat. Immediately cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes (if your pot lid isn’t extremely tight, place a piece of aluminum foil over pot then place the lid on top of foil for a tighter seal). After ten minutes, uncover rice, fluff with a fork, and season with salt to taste.
Preparation time: 10 minute(s)
Cooking time: 1 hour(s)
Diet type: Vegan
Diet tags: Low calorie, Reduced fat, High protein
Number of servings (yield): 4
Published: June 15,2012