PP Mediterranean Curried French Lentils over Brown (or Black) Rice

Jeannie Mediterranean Lentils.jpg

Chef:  Jeannie Hudkins
Makes:  6 Servings
Prep Time: 15 minutes
Cook Time:  30-40 minutes for veggies

INGREDIENTS

  • 1 c cooked brown or black rice
  • 1 onion, chopped
  • 1 T garlic, minced
  • 1 T ginger, minced
  • 2 t curry powder
  • 1 t ground cumin
  • 1 t ground fennel
  • ½ t cinnamon
  • 4 c vegetable broth
  • 2 c water
  • 1 ½ c black (French) lentils or 3/4 c brown lentil and ¾ c black lentils
  • 4 c butternut squash, cubed (or use 1 pkg frozen cubed squash)
  • 1 can chickpeas, drained & rinsed
  • 10 oz pkg baby spinach 
  • 2 T lemon juice
  • ¼ c chopped cilantro (for garnish)

DIRECTIONS

  1. Water-sauté chopped onion until translucent, about 5 minutes.
  2. Stir in garlic, ginger; curry, cumin, coriander, fennel & cinnamon.  Stir.
  3. Add veggie broth and water.
  4. Stir in lentils.
  5. Bring to a boil, then reduce heat to a simmer.  
  6. Cover & cook 30-40 minutes until lentils are tender.
  7. Add squash and cook until tender, about 5 minutes.  If using frozen squash, cook one minute.
  8. Stir in chickpeas and spinach.  Cook until spinach wilts.
  9. Stir in lemon juice.
  10. Serve over rice and top with cilantro.

Author: Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet & 
Dietology 101: Be Slim, Be Full, Be Well.

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