Ingredients
- 1/3 c. rice
- 2/3 c. water (for rice)
- 1/2 c. lentils
- 2 c. water (for lentils)
- 2 T. safflower oil
- 1/2 onion, diced
- 3 stalks celery, chopped
- 2 carrots, sliced
- 1/4 t. ground cumin
- 1/2 t. turmeric
- 1/4 t. cayenne
- 1/4 t. garlic powder
- a pinch of ground cloves
- a pinch of ground cardamom
- a pinch of ground coriander
- a pinch of salt
- Place rice and 2/3 cup water in a rice cooker and press "Start".
- Rinse and sort lentils.
- Put lentils in a medium saucepan with all spices except salt and add 2 cups water.
- Boil the lentils for 3 minutes, then reduce heat to low and cover.
- Heat safflower oil at medium in a skillet until it shimmers.
- Add onion, celery, and carrots to the skillet, stir well, then cover and cook until vegetables are soft (about 8 minutes).
- Remove cover, increase heat to medium-high, and brown the vegetables slightly, stirring occasionally.
- Add cooked vegetables to the lentils. Cook covered for 45 additional minutes.
- When lentils are done, add a pinch of salt and stir to mix.
- Serve lentils over rice.
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