Brown Rice, Lentil, And Spinach Curry Recipe

• 3/4 c. Lentils
• 1/4 c. Saute/fry liquid
• 1 sm Onion, minced
• 1 stalk celery, minced
• 3 x Cloves garlic, chopped
• 1 med Carrot, shredded
• 1 sm Green chile, chopped
• 2 tsp Grnd cumin
• 1/2 tsp Grnd coriander
• 1/4 tsp Turmeric
• 1/4 tsp Grnd cinnamon
• 1/4 tsp Grnd cardamom
• 1/8 tsp Grnd cloves
• 1 c. Long-grain brown rice Salt and freshly grnd black pepper to taste
• 2 1/4 c. Vegetable broth or possibly water
• 1/2 lb Spinach leaves, minced
• 1 tsp Cumin seeds
• 1 Tbsp. Freshly squeezed lemon juice

1. Wash lentils and put them in a saucepan with 1 1/2 c. of water.
2. Bring to a boil.
3. Cover, reduce heat to very low, and cook 20 min.
4. Remove from heat till ready to add in to the rice.
5. Heat the saute/fry liquid in a large heavy saucepan or possibly Dutch oven.
6. Add in onion and celery and cook 5 min.
7. Add in garlic and cook 3 min.
8. Add in carrot and chile.
9. Cook, stirring, 1 or possibly 2 min.
10. Add in grnd spices and cook, stirring, about 1 minute.
11. Add in rice.
12. Cook, stirring, about 5 min, till grains turn translucent/soft, then opaque, but not scorched.
13. Stir in the lentils and any unabsorbed water in the lentil pot.
14. Add in salt, pepper, and broth or possibly water.
15. Cook at a low boil for 15 min.
16. Add in the spinach, pushing it down into the rice mix.
17. Cover, reduce heat to very low, and cook 30 min.
18. In a small skillet or possibly saucepan, cook the cumin seeds till they begin to darken and pop.
19. Pour over the lentil-rice mix, add in the lemon juice, and serve.
20. Serves 3 or possibly 4 as a main dish.

lentils, liquid, onion, celery, garlic, carrot, green chile, cumin, coriander, turmeric, cinnamon, cardamom, cloves, brown rice, vegetable broth, spinach, cumin, freshly squeezed lemon juice

Taken from cookeatshare.com/recipes/brown-rice-lentil-and-spinach-curry-93741 (may not work)