Recipe - Curried Rice With Lentils

1 Fatfree broth or water
(replaces the 12tbsps. oil
To saute with)
Three fourths cup Dried lentils
One half Onion, chopped
3 Cloves garlic, minced or put
Through a press
One fourth teaspoon Groung ginger
One half teaspoon Turmeric
2 To 3 teaspoons curry powder,
To taste
1 cup Brown rice
4 cup Water
2 Fatfree vegetable cubes
1 Salt to taste
One half cup Raisins or currants
One fourth cup Sunflower seeds (use less or
Omit to lower fat)
1 Large, tart apple, or
2 Medium, minced

GARNISH
1 cup Plain/lowfat yogurt
One fourth cup Raisins or chutney

Heat the fatfree broth/water in a heavybottommed soup pot, 2quart
saucepan, or Dutch oven and saute the onion with 1 clove of the garlic
until it begins to turn translucent. Add the ginger, turmeric, and curry
powder and saute for a few minutes longer. Add more broth/water, if
necessary, and the rice, and saute for 2 minutes. Add the lentils, water,
bouillon cubes, remaining garlic, raisins, and sunflower seeds and bring to
a boil. Cover, reduce the heat, and simmer for 25 mins. Add the apples and
simmer, covered, for another 10 to 15 minutes, or until the water is
absorbed. Serve topped with yogurt and the additional raisins.

Source: This is a recipe taken from the book 'Fast Vegetarian Feasts' by
Martha Rose Schulman. Posted by Tabatha.wnin@smtp.usi.edu (Tabatha) to the
Fatfree Digest [Volume 16 Issue 8] Mar. 12, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip