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.
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
- 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.
Curried Lentils with Mint Rice
Servings per Recipe: 6Amount per Serving
Calories from Fat: 41
Total Fat: 4.6g
Saturated Fat: .7g
Dietary Fiber: 27.6g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.