OH MY, I AM LOVING THIS NEW APP CALLED, “MEALIME”! I am not loving the lack of clarity with my camera in the last couple of days. Hang in there and I will get a new picture the next time I make this dish, which will be soon cause it’s delightful!! This definitely has an “Indian” flavor with the spices and adds a kick. I think it makes an excellent entre but could be used as a side dish as well. I am giving this recipe a 4 star rating due to prep time only. Taste wise, it’s 5 stars all the way!! I think the prep time will decrease with each time I prepare this meal. Make sure you get out all your ingredients and utensils before starting . This will save you some precious time!
RICE: (once liquid comes to a boil, cover and simmer for 15 minutes. Remove from heat)
1/2 c. Basmati or Jasmine rice
1 c. chicken or veggie broth
MEDIUM SAUCE PAN: cook until onions are tender 4-5 minutes
2 cloves of garlic
1 jalapeno pepper (seeds and ribs removed) chopped (There is a jar of chopped jalapeños in the relish section of your grocery.. huge time saver!!!). I used 1 TBL. in this recipe
1 inch piece of ginger root (I use the tube ginger 1 tsp. per piece… found in the grocery produce section)
1 medium yellow onion, diced
2 tsp olive oil
1/2 tsp. curry powder
1/4 tsp sea salt
1/4 tsp turmeric
1 pinch cinnamon
1 pinch cumin
ADD: (cook for 15-20 minutes)
1 c. red lentils
1 c. chicken or veggie broth
1 can coconut milk
ADD:
1/2 pint grape tomatoes, cut in half
1/4 bunch of cilantro. remove leaves from stem and chop finely
TO SERVE:
Divide lentils and rice between individual bowls and top with cilantro. 🙂
