Lentil Curry With Rice -

Lentil Curry With Rice

Ingredients

½ cup (125 ml/75 g) brown rice
1 cup lightly salted boiling water
1 bunch green (spring) onions
1 clove garlic
1 kohlrabi
1 tsp (5 ml) olive oil
1⅔ cups (400 ml) vegetable stock, divided
½ cup (125 ml/100 g) red lentils
4 tbsp (60 ml/60 g) sour cream
Curry powder
Ground coriander seeds
Salt and freshly ground pepper

Details

Serves: 2

Method

Add the rice to the water and cook, covered, on low heat for 40 minutes, stirring occasionally.

Thinly slice the white and light green parts of the green onions. Chop the garlic and peel and dice the kohlrabi. Heat the oil, stir in the garlic and sauté on medium heat until translucent. Stir in the kohlrabi and green onions and brown slightly. Pour in ½ the stock and cook, covered, on low heat for 20 minutes.

Stir lentils into the remaining stock and bring to a boil. Cook, covered, on low heat for 8 to 10 minutes. Stir into the kohlrabi mixture and cook until lentils are soft but not mushy. Cool slightly, stir in the sour cream, and season with curry pow­der, ground coriander, salt and pepper to taste. Serve with the rice.

Per serving:- approx. 407 calories 18 g protein, 9 g fat, 63 g carbohydrates

Related food category:

• Rice, Grain and Pulses