Curried Lentils with Rice
4 servings (11⁄4 cups each)
Equipment
- nonstick skillet 12-inch
Ingredients
- 1 tablespoon vegetable oil
- 1 cup coarsely chopped cauliflower
- 1 cup shredded carrots
- 1 large onion chopped (1 cup)
- 2 teaspoons curry powder
- 21 ⁄2 cups water
- 3 ⁄4 cup dried red lentils
- 1 ⁄2 cup uncooked long-grain rice
- 1 ⁄2 teaspoon salt
- 1 cup frozen shelled edamame green soybeans
- 1 tablespoon butter
- 1 ⁄4 cup chopped dry-roasted peanuts
Instructions
- In 12-inch nonstick skillet, heat oil over medium-high heat.
- Add cauliflower, carrots and onion.
- Cook about 3 minutes, stirring occasionally, until softened.
- Stir in curry powder; cook and stir 1 minute.
- Add water; heat to boiling.
- Stir in lentils, rice and salt; return to boiling.
- Reduce heat; cover and simmer 12 to 15 minutes or until lentils and rice are almost tender.
- Stir in edamame; cook uncovered 5 to 10 minutes or until liquid is absorbed and lentils and rice are tender.
- Gently stir in butter until melted.
- Just before serving, sprinkle with peanuts.
Notes / Tips / Wine Advice:
Red lentils are reddish-orange in color. While they are also known as European lentils, they are especially popular in Middle Eastern and Indian cooking. Look for these lentils in larger supermarkets or in those that specialize in Middle Eastern or Asian cuisines.
Nutritional Information
Calories: 410 kcal