Curried Lentils & Veggies |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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We love curry and I was looking for a way to use up some red lentils and thought this sounded good. My kids really liked it and now it's one of our favorites! It would go well with any meat; just use the corresponding broth. Ingredients:
1 cup red lentil |
1 cup basmati rice |
3 cups broth |
1 cup milk |
1 leek, diced |
2 garlic cloves, minced |
4 carrots, sliced |
1 head broccoli, diced |
1/2 teaspoon salt |
1 tablespoon curry paste |
1/2 teaspoon mango chutney |
3 tablespoons honey |
Directions:
1. Place lentils, rice, broth (I like chicken or vegetable broth), milk (we use soy milk), leek, garlic, carrots, and broccoli in large pot and bring to a boil. Reduce to a simmer and cover. Cook until veggies, lentils, and rice are tender. Add water or additional broth if necessary.
2. And salt, curry paste (add to your taste), mango chutney, and honey (only sweeten to your taste) and simmer for a few more minutes, until the liquid is absorbed.
3. We serve with olive oil (or canola) to drizzle over top and add a bit of salt.
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