Lentils with curry
Prep time
Cook time
Total time
Author: EnHealthy
Ingredients
- 1 big onion, finely chopped
- 2-3 tablespoons olive oil
- 1 tablespoon fresh thyme
- 1-2 teaspoons curry powder (to taste)
- ¾ cup small brown lentils
- ½ cup brown rice
- 1 teaspoon fresh ginger, grated
- 2 garlic gloves, minced
- 2 tablespoons carob syrup
- 3 cups water
- 1 cup fresh tomato juice, from 2 big mature tomatoes blended
- 1-2 tablespoons fresh lemon juice
- 1 carrot, roughly shredded
- Salt and pepper
To serve
- 10 cherry tomatoes roughly chopped
- 1 fresh onion sliced
- 1 pita bread
- 2 tablespoons cilantro or parsley finely chopped
- 2 tablespoons carrot, roughly shredded
- 2-3 tablespoons olive oil
Instructions
- Rinse the lentils and drain.
- Place a medium pot over medium heat. Add the chopped onions to the pot along with the olive oil and sauté for 3-5 minutes, until they soften.
- When the onions are ready add to the pot the thyme, curry, lentils, rice, ginger, garlic, carob syrup, water and blended tomatoes.
- Stir and cover the pot, simmer for 40-45 minutes over medium to low heat.
- When ready, add the salt, lemon juice and shredded carrot (The salt is not added at the beginning so that the lentils don’t harden.)
To serve
- Serve the lentils in a serving bowl add 1 tablespoon shredded carrot, some slices of fresh onions, chopped cherry tomatoes, cilantro or parsley and 1 tablespoon of olive oil.
- Toast the pita bread and serve.
Notes
4 servings
Key Ingredient: Ginger
FIND OUT Ginger NUTRITIONAL BENEFITS
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