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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 7 |
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A recipe I found many years ago in an English magazine. A cheap and tasty meal. Ingredients:
6 ounces brown lentils |
1 onion, medium, quartered |
2 garlic cloves, crushed |
1 bay leaf |
1 pint stock, light |
6 ounces rice, long grain |
3/4 pint water |
3/4 teaspoon salt |
1 cauliflower, small and cut into florets |
1/2 ounce butter or 1/2 ounce margarine |
4 sticks celery, chopped |
2 teaspoons curry powder |
2 apples, chopped and stir lemon juice through |
1 tablespoon lemon juice |
1 tablespoon lemon zest |
1 lemon, cut into wedges |
Directions:
1. Place the lentils in a saucepan with half the onion and half the garlic, bay leaf and stock. Bring to boil, cover and simmer gently for 40 minutes, or until lentils are tender and the liquid is absorbed. Remove bay leaf.
2. Put rice, water and salt in a large saucepan. Bring to boil and stir once. Cover tightly and simmer for 15 minutes.
3. Cook the cauliflower in boiling salted water until tender / crisp. Drain.
4. Meanwhile heat the margarine or butter and gently fry the remaining onion, garlic and celery until tender. Stir in the curry powder and cook for 1 minute.
5. Add the cauliflower, apple, cooked lentils, lemon zest and a little stock or water.
6. Cook for 3 minutes or until thoroughly heated through.
7. Serve over cooked rice with lemon wedges.
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