Recipe - Brown Rice Lentil And Spinach Curry

Three fourths cup Lentils
One fourth cup Saute liquid
1 small Onion; chopped
1 Stalk celery; chopped
3 Cloves garlic; minced
1 md Carrot; shredded
1 small Green chile; minced
2 teaspoon Ground cumin
One half teaspoon Ground coriander
One fourth teaspoon Turmeric
One fourth teaspoon Ground cinnamon
One fourth teaspoon Ground cardamom
1/8 teaspoon Ground cloves
1 cup Longgrain brown rice
Salt and freshly ground
black pepper to taste
2 One fourth cup Vegetable broth or water
One half pound Spinach leaves; chopped
1 teaspoon Cumin seeds
1 tablespoon Freshly squeezed lemon juice

Wash lentils and put them in a saucepan with 1 One half cups of water. Bring to
a boil. Cover, reduce heat to very low, and cook 20 minutes. Remove from
heat until ready to add to the rice.

Heat the saute liquid in a large heavy saucepan or Dutch oven. Add onion
and celery and cook 5 minutes. Add garlic and cook 3 minutes. Add carrot
and chile. Cook, stirring, 1 or 2 minutes. Add ground spices and cook,
stirring, about 1 minute. Add rice. Cook, stirring, about 5 minutes, until
grains turn translucent, then opaque, but not scorched. Stir in the lentils
and any unabsorbed water in the lentil pot. Add salt, pepper, and broth or
water. Cook at a low boil for 15 minutes. Add the spinach, pushing it down
into the rice mixture. Cover, reduce heat to very low, and cook 30 minutes.

In a small skillet or saucepan, cook the cumin seeds until they begin to
darken and pop. Pour over the lentilrice mixture, add the lemon juice, and
serve.
Serves 3 or 4 as a main dish.

Adapted from Pilaf, Risotto, and Other Ways with Rice by Sada Fretz

Posted to fatfree digest V98 #006 by brooksong@juno.com (D Lachman) on Jan
06, 1998