Red Rice and Lentil Curry with Red Kidney Beans
(greatly inspired by a recipe from Pat Crocker's "The Vegan Cook's Bible")
1 cup chopped red onion (I used sweet onion)
1 to 2 tablespoons curry powder
1 cup red or brown rice
3 1/4 cups water
1/2 teaspoon sea salt
1/2 cup dried red lentils (I used brown lentils), picked over and rinsed
1 cup cooked kidney beans, drained and rinsed
1. Spray a large saucepan generously with oil and heat over medium heat. Stir in the chopped onion and cook until soft, about 6 to 8 minutes. Add curry powder and mix well. Then, add rice and stir constantly for a minute. Pour in the water. Turn up the heat and bring to a boil.
2. Stir in the lentils and salt. Reduce heat to low and cover; cook for 40 minutes until the rice and lentils are tender and the liquid is absorbed. Fluff with a fork and mix in the kidney beans.
|It was like an uber simple paella. =)|
Nutrition Facts per Serving
Brown rice, lentils, and kidney beans? That healthy trio means a huge amount of fiber, good carbs, and a lot of protein! Getting into the fine nutritional detail, both lentils and red kidney beans are a great source of copper, folate, iron, phosphorus, and manganese.
See? Side dishes can totally be healthy. =)