Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 3 1/2 cups water

  2. 3/4 cup dry brown basmati rice

  3. 3/4 cup dry red lentils (see notes)

  4. 1 teaspoon ground cumin

  5. 1 teaspoon ground coriander

  6. 1/2 teaspoon red pepper flakes

  7. 1/2 teaspoon turmeric powder

  8. 1/4 teaspoon ground cardamom seed

  9. 1/8 teaspoon ground clove

  10. 1 medium yellow onion, chopped (10 ounces, 2 cups)

  11. 1/2 tablespoon minced garlic (2 large cloves)

  12. 1 teaspoon freshly minced ginger

  13. 3 cups water

  14. 1 medium Yukon gold potato, diced into small cubes (8 ounces, about 1- 1/4 cups)

  15. 1 medium yam, diced into small cubes (8 ounces, about 1- 1/2 cups)

  16. 2 large ribs celery, diced (about 1 cup)

  17. 1- 1/4 cup green peas (thaw first if frozen)

  18. 4 cups roughly chopped curly kale (about 3 large leaves)

  19. 2 tablespoons walnuts to grate on top

  20. Instructions:

  21. 1. In a large soup pot, stir together the water, rice, lentils, and spices (cumin, coriander, red pepper flakes, turmeric, cardamom, clove). Bring to a boil. Reduce heat to low, cover, and cook for 45 minutes. While the rice and lentils are cooking, chop and prepare the remaining ingredients.

  22. 2. About 15 minutes before the rice and lentils are done cooking, place a large skillet or saucepan on high heat with 2 tablespoons of water. Once the water starts sizzling, add the chopped onion and saute for 3 minutes (adding water as needed to prevent sticking). Add the garlic and ginger, and saute for another 2 minutes, taking care not to burn the garlic, adding water as needed.

  23. 3. Add to the onions, garlic and ginger: 3 cups water, potato, yams, and celery, and return to a boil. Reduce heat to medium-low and cook covered for 7 minutes. Stir in the peas and kale and cook an additional 3 minutes (still covered). (The potatoes should now be tender.)

  24. 4. Add the onion-potato mixture to the pot of rice and lentils and stir well. Serve immediately as is or with a dusting of grated walnuts on top.

  25. Chef's Notes:

  26. Red lentils in their dry form come in a range of colors, from gold to orange to rosy red. They can be found in most healthy groceries as well as Middle Eastern markets labeled as masoor (red lentils).

  27. 2 to 3 teaspoons of your favorite curry powder.

  28. If you're not in the chopping mood, you can also make a meal of just the lentils, rice, and herbs and spices after cooking them together in step 1.

  29. To add a little more heat, add a half to one teaspoon more red pepper flakes.

  30. Cathy Fisher

  31. Cathy Fisher is a plant-based cooking instructor who teaches at TrueNorth Health Center and the McDougall Program in Santa Rosa, California. Visit StraightUpFood.com to view her healthy plant-based recipes.

  32. View all articles by Cathy Fisher

  33. Related Articles

  34. Star NFL Player Arian Foster Goes on Vegan Diet, Calls Forks Over Knives a "Gr...

  35. Sneaky Chickpea Burgers

  36. A New Lease on Life at Age 72!

  37. Leave a Reply Cancel reply

  38. You must be logged in to post a comment.

  39. Search for:

  40. Archives

  41. October 2013

  42. September 2013

  43. August 2013

  44. July 2013

  45. June 2013

  46. May 2013

  47. April 2013

  48. March 2013

  49. February 2013

  50. January 2013

  51. December 2012

  52. November 2012

  53. October 2012

  54. September 2012

  55. August 2012

  56. July 2012

  57. June 2012

  58. May 2012

  59. April 2012

  60. March 2012

  61. February 2012

  62. January 2012

  63. December 2011

  64. November 2011

  65. October 2011

  66. September 2011

  67. August 2011

  68. May 2011

  69. April 2010

  70. March 2010

  71. February 2010

Read more...

Comments

882,796
Send feedback