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.

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Nutrition Information

Curried Lentils with Mint Rice

Servings per Recipe: 6

Amount per Serving

Calories:  538

Calories from Fat:  41

Total Fat:  4.6g

Saturated Fat:  .7g

Cholesterol:  0mg

Sodium:  57mg

Potassium:  1703mg

Carbohydrates:  102.6g

Dietary Fiber:  27.6g

Protein:  23.9g

Sugars:  6.9g

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