Wednesday, May 26, 2010
In a small sauce pan:
1/3 c. brown rice - rinsed
2/3 c. water
Bring to a boil - turn heat to low & simmer 20 mins
In the food processor/chopper (or diced fine):
1/2 lg. red pepper
1 sm. red onion
1 carrot (or a handful mini ones)
handful fresh cilantro
handful fresh parsley
3-4 cloves garlic (if you like it)
Add veggies and rice w/ water into a large pot.
Add 8 c. chicken broth (you could use veggie broth as well to make this vegetarian)
2 t. red Curry Paste (or dry curry powder)
1 t. Cumin
1/2 t. crushed red pepper flakes
Salt & Pepper to taste
1 c. dry lentils (rinsed well)
1/2 sm. can tomato paste
Bring to a boil and then cook over low heat until the lentils are soft.
Before serving, add fresh spinach and cook a few minutes longer until the spinach is soft as well.
I served with warmed tandoori naan bread. Enjoy!