Lentil Rice Curry

Let’s talk about Lentils. If you are a vegan or vegetarian you are probably familiar with your legumes, beans, and the like. Lentils are also referred to as an “edible pulse.” They are packed with nutrition as they are high in protein and high in fiber. Lentils are also quick and easy to cook compared to dried beans.

Who would think pairing lentils and cauliflower would be good? Welp, I am a witness! This combo spiced with curry was a hit. Remember, spices are the key to boosting the flavor in vegan or vegetarian dishes. I have had so many recipes where I just seasoned with curry and it came alive.

Curry powder is a spice mix of widely varying composition based on South Asian cuisine. It has valuable health benefits, including the prevention of cancer protection against heart disease, reduce Alzheimer’s disease symptoms, ease pain and inflammation, boost bone health, protect the immune system from bacterial infections, and increase the liver’s ability to remove toxins from the body. I mean, should I go further? Clearly this is a spice that should be in your cabinet (Yes, check now!).

The most common and advantageous ingredients of curry powder are turmeric, coriander, cardamom, cumin, sweet basil, and red pepper. Some other ingredients that are occasionally added, depending on the specific recipe, are fennel seeds, ginger, garlic, cinnamon, or mustard seeds, all of which have individual health benefits.

Here’s to the recipe…

Ingredients

2 tbs olive oil

1 cup sliced green onions

3 gloves, minced

2 tbs minced freshed ginger

2 tsp curry powder

1/2 teaspoon ground cumin

1/2 tsp ground turmeric

3 cups water

1 can (about 14 ounces) stewed tomatoes, undrained

1/2 tsp salt

1 cup dried red lentils, rinse and sorted

1 large head cauliflower (1 1/4 pounds), cut into florets

1 tbs lemon juice

1 1/2 cups uncooked basmati rice

Instructions

Heat oil in large saucepan over medium heat. Add green onions, garlic, ginger, curry powder, cumin, and turmeric; cook and stir 5 minutes. Add water, tomatoes and salt; bring to a boil over high heat.

2. Add lentils to saucepan. Reduce heat to low. Cover; simmer 34-45 minutes or until lentils are tender. Add cauliflower and lemon juice. Cover; simmer 8-10 minutes or until cauliflower is tender.