Curried Lentils with Mint Rice

Savory lentils cooked with hearty veggies on mint-spiced brown rice. Throw everything in a slow-cooker in the morning and let the aromas of this lentil medley welcome you home. This recipe comes to us from Jen of Domestic Divas.

Serves 6

For the curried lentils:

• 2 cups lentils
• 8-10 cups low sodium vegetable stock
• 2 tablespoons curry powder
• 1 teaspoon chili flakes
• 1 teaspoon fresh ginger, chopped
• 2 bell peppers, seeded and chopped
• 1 onion, chopped
• 4 garlic cloves, chopped
• 2 cups baby carrots
• or
• 4 large carrots, peeled and cut into big chunks
• 6 small potatoes, quartered
• salt & pepper, to taste

For the mint rice:

• 1 cup long grain brown rice
• 1 tablespoon olive oil
• 2 tablespoons fresh mint, chopped, plus extra for garnishing

To prepare the curried lentils:

Place lentils, stock, curry powder, chili flakes, fresh ginger, onion, garlic, carrots and potatoes in a slow cooker.

Cook for 4-6 hours on high or 6-8 hours on low, or until lentils are cooked and carrots and potatoes are tender. Season to taste with salt and pepper.

To prepare the mint rice:

In a large saucepan, combine the two cups of water, olive oil and the rice.  Bring to a boil over medium-high heat.

Reduce heat to a low and cover. Cook for about 35-40 minutes, or until all the water is absorbed.

Remove saucepan from heat and allow to cool for 10 minutes, covered. Toss rice with the mint.

To complete the dish:

Spoon some of the mint rice onto a plate and top with the lentils.  Garnish with chopped mint on top and enjoy.