Curried Lentils and Rice

This is a recipe from Helen Nearings Cookbook – Simple Food For the Good Life. This dish is tasty, detox-friendly, easy and makes for great leftovers. I like to add some fresh cilantro at the very end for extra flavor.  This goes really well with steamed broccoli and/or kale both of which enhance liver detoxification due to a naturally occuring compound called Indole-3-Carbinol found in vegetables from the Brassica family.

Ingredients

 

  • 1/2 cup brown rice
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 Tablespoon olive oil
  • 1/2 teaspoon curry powder
  • 2 cups water
  • 1 Tablespoon fresh lemon juice
  • 1/2 cup dry lentils
  • 4 stalks spinach, chopped

 

Preparation

 

  1. While heating a saucepan on medium heat, take the curry powder and add a teaspoon of water and mix.  Add more water until a ball is formed.
  2. When the pan is well heated, stir in the curry powder, onion and garlic to release the natural flavors.
  3. Add water, lemon juice, and lentils. Cover and simmer until tender (about half an hour).
  4. Stir in the chopped raw spinach. Bring to a boil and then remove from the stove.
  5. Serve immediately with steamed vegetables, fish or chicken.

 

Bon appetit!

 

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