Curry Vegetables and Lentil Rice
Serves: serves 4
 
Ingredients
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 1 cup diced fresh carrots
  • 2 garlic cloves, minced
  • 1 tbsp finely chopped ginger root
  • ½ cup dried lentils, rinsed
  • 2½ cups water
  • ½ cup basmati rice
  • 1 cup frozen peas
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp salt, plus more to taste
  • 1 tbsp lightly chopped fresh cilantro
Instructions
  1. In a medium skillet set over medium heat, heat the oil. Once hot, add the onion and carrots and cook, stirring frequently, until softened -- about 5-7 minutes.
  2. Add the garlic and ginger to the skillet, stirring to combine. Cook for 3-5 minutes until fragrant. Stir in the lentils and toast for 2-3 minutes.
  3. Add the water to the skillet and bring to a boil. Cover, reduce heat to low and simmer for 10 minutes.
  4. Stir the rice into the skillet until moistened, and then stir in the peas as well. Season with garam masala, cumin and salt. Cover, and cook for 15-20 minutes, until the rice is tender and the liquid is absorbed.
  5. Remove from heat, stir and taste. Season with additional salt, as needed.
  6. Sprinkle with cilantro just before serving
Recipe by Maine Course at https://mainecourse.bdnblogs.com/2016/06/21/recipes/curry-vegetables-and-lentil-rice-recipe/