Forbidden Rice and Indian Spiced Lentils

Forbidden Rice with Indian Spiced Lentils
Florida Coastal Cooking

Serves 4

Vegan, Gluten Free, Dairy Free

 

Ingredients


2 Tbsp EVOO (extra virgin olive oil)

3/4 of one onion, chopped

2 cloves garlic, minced

1 Tbsp curry powder

1 cup yellow split lentils (or any lentils you prefer)

2 cups vegetable broth

Salt and pepper

1/2 cup chopped parsley

2 tsp coconut vinegar (optional)


Forbidden Rice


1 Tbsp EVOO

1/2 cup forbidden rice

1/4 of one onion, chopped

1 clove garlic, minced

1 cups vegetable broth

Salt and pepper


Directions


1. Heat EVOO in a medium pot over medium high heat.  Add onion and garlic, saute three minutes or so; add forbidden rice, broth, salt and pepper.  Bring to a boil, reduce heat, cover and simmer about 50 minutes or until liquid is absorbed.


2. Heat EVOO in a second medium pot over medium high heat.  Add onion, saute about five minutes; add garlic and curry powder, saute 2 minutes; add lentils, broth, salt and pepper.  Bring to a boil, reduce heat and cover.  Simmer 30 to 40 minutes or until lentils are soft to your preference.  Remove from heat, stir in parsley and coconut vinegar.  Divide rice and lentils evenly into four dishes.  Garnish with additional parsley if desired.


Nutrition Facts

4 Servings

Amount Per Serving


Calories 244.9

Total Fat 11.4 g

Saturated Fat 1.4 g

Polyunsaturated Fat 1.0 g

Monounsaturated Fat 7.6 g

Cholesterol 0.0 mg

Sodium 84.4 mg

Potassium 286.1 mg

Total Carbohydrate 30.7 g

Dietary Fiber 6.0 g

Sugars 0.7 g

Protein 7.7 g

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