Tuesday, September 28, 2010

Lemon Curry Lentils and Rice

Another lentil recipe, even simpler than my first curried lentil recipe. Lentils are a great source of protein, fiber, potassium and other vitamin and minerals. Many disabled people have swallowing or chewing problems and this dish packs great nutrition in an easy to eat package. The combination of lemon curry and grated ginger will fill your kitchen with a delightful fragrance. Makes 4 side dish servings.

½ cup brown rice, prepared per package directions.
1 cup green or red lentils
2 cups chicken broth, vegetable broth or water
¾ tsp. lemon curry (or ¾ tsp. curry and ½ tsp. grated lemon zest)
½ tsp grated fresh ginger

1. Combine lentils, broth curry and ginger in a medium saucepan with tight fitting lid. Bring to a boil, reduce heat and simmer until lentils are tender, about 20 minutes. Serve over brown rice. About 265 calories, 2 g. fat, 15 g. protein and 16 g. fiber per serving.

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