Meatless Lentil Curry

Somebody forgot to tell Mother Nature it's Spring. I know its Spring but I'm craving warm, comfort food as it is pouring down rain and snowing in the mountains and in many places around the country still! I remembered this lentil-curry recipe that use to be one of my favorites many years ago and thought it would be a good one to try again on this cold, dreary Meatless Monday.

Meatless Lentil Curry

6 servings

4 onions, chopped
4 cloves garlic, minced
1 cup brown rice, uncooked
4 Tbsp. oil
2 tsp. curry powder
8 cups water (or I use chicken broth)
4 Tbsp lemon juice
2 cups dry lentils
2 - 10 oz. pkgs frozen chopped spinach

1. Saute onions, garlic, and rice in oil for 3-4 minutes. Add curry powder and stir through.

2. Add water (or broth), lemon juice, and lentils. Stir and simmer covered until tender (about 30 minutes).

3. Add spinach. Cook another 15 minutes or until spinach is thawed and heated through. Stir to mix.

If you don't have six people to feed, don't reduce the recipe because it makes for good leftover lunches. Enjoy!

Comments

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