CURRIED LENTILS OVER RICE
This recipe is quite simple, economical and very tasty.
If your lentils are pre-cooked you can eliminate the water and allow them to simmer slowly with the onions and spices.
1 TB oil
1-1/2 C. chopped onions,
2 cloves minced garlic or 1 tsp. powder
1-1/2 C. rinsed lentils
5 C. water
1 - 14 oz. can tomatoes
1/2 tsp. cumin
1/2 tsp. ginger
1/2 tsp. turmeric
1/2 tsp. curry powder
OR 1-2 tsp curry powder - to taste
dash cayenne pepper to taste
1-2 Tbsp lemon juice, optional
Saute onions in oil in a large pot for 2 minutes. Add garlic and saute
briefly. Add the rest of the ingredients and bring to a boil. Simmer until the
mixture is a gravy consistency (approx. 2-3 hours). If cooked in the
Duromatic, pressure on first ring for 15 minutes, cut the water by 1-1/2
cups. Add salt, pepper, and, lemon juice to taste.
Serve over cooked brown rice, millet, or other cooked whole grain.
Serving Suggestions: Serve with Green Salad, baby carrots, pineapple slices