Ingredients
- 7.5 ounces dry lentils (= 1 cup dry)
- 3 cups broth (or water)
- 20 ounces onions (= 2 large onions or about 2 cups, chopped fine, divided)
- ¼ teaspoon salt, or to taste (omit salt if using salted broth)
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 teaspoon curry powder
- 5.25 ounces dry rice (Carolina long-grain rice, boiled = 3/4 cup dry rice)
- Lemon slices (12 lemon slices for garnish, optional)
How to Make
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Step 1: In medium saucepan, combine lentils, broth (or water), half the onions, and salt. Bring to a boil, reduce heat, cover and simmer until lentils are tender, about 30-40 minutes. Drain.
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Step 2: While lentils are cooking, heat oil in skillet, add remaining onions and garlic, and sauté until they begin to brown.
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Step 3: Add them to the lentils along with the curry, combining well.
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Step 4: Cover pan and heat a few minutes longer.
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Step 5: Serve over rice.
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Step 6: Garnish with lemon slices if desired.
We hope you enjoy this recipe!
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