Printer Friendly Recipe1 cup brown lentils
2 T canola oil
1 onion, chopped
2 large carrots
1 cup brown rice
1 T fresh ginger minced
1 1/2 t garam masala
1 14.5 oz can fire roasted diced tomatoes
1 cup veggie broth
1. Bring lentils and 4 cups of water to boil in large pot. Reduce heat to low and simmer 15 minutes or until lentils are tender.
2. Wipe out pot; heat oil over medium heat. Saute onion in oil 4 minutes or until just golden. Add carrots and rice and cook 3 minutes. Add ginger and garam masala and cooked 1 minute more.
3. Stir in tomatoes, broth and 3/4 c water and lentils, bring to a boil. cover, reduce heat to low and cook 20 minutes or until liquid is absorbed and rice is tender. Remove from heat, cover and stand 5 minutes. Fluff with fork, garnish with cilantro and serve.
per serving: 302 cal, 13 g prot, 4.5 g fat, 54 g carb, 11 mg chol, 626 mg sod, 7 g fiber, 7g sugar
