Ingredients
-
2
-
1 1/2
-
1
-
2
-
1
-
1
-
1/2
-
3
-
1
-
1/2 - 1
-
-
-
-
-
Directions
Spicy Curried Lentils and Rice,A spicy and adaptable recipe by Jill Nussinow, “The Veggie Queen” (theveggiequeen.com). You can add other vegetables like potatoes at the beginning or chopped spinach at the end. Wrap it up in a multigrain tortilla and enjoy for breakfast, lunch, or a snack!!,Very tasty and easy to make. I substituted a 10 ounce can of Rotel for the chili and fresh tomatoes. Cooked in my Instapot for 18 minutes, added the peas at the end.,This was delicious. used vegetable broth instead of water and red pepper flakes in place of the pepper because I didn’t have one. I also used a bit more oil than the recipe called for because it seemed to need it. I served it with a lime wedge and sprinkled with Trader Joe’s Sweet Chili Sauce.
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Steps
|
1
Done
|
Pour the Oil Into a Medium or Large Saucepan With a Lid Over Medium Heat. Add the Onion, Ginger, Garlic and Pepper. Saut For 1 to 2 Minutes. Cook Until Onion Begins to Slightly Soften, About 5 Minutes. |
|
2
Done
|
Add Lentils, Rice, Curry Powder, and Water. Stir Well. |
|
3
Done
|
Cover the Pan and Bring to a Boil. Reduce Heat to Low and Simmer For 35 Minutes. |
|
4
Done
|
Remove from Heat, Add Peas to Pot, Replace Cover and Let Sit Undisturbed For 5 More Minutes. |
|
5
Done
|
Add Tomatoes and Salt and Fluff With a Fork. Transfer to a Serving Plate. Top With Cilantro. Serve Immediately. |
