Curried Lentils and Rice

Name: Curried Lentils and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 0.5 cup plain yogurt; 0.25 cup chopped of fresh mint; 0.75 cup basmati rice; 0.25 cup olive oil; 1 cup chopped onion; 1 tbsp curry powder; 1 tbsp minced ginger; 0.5 tsp ground cumin; 0.5 cup brown lentils; 2.5 cup vegetable stock; 0.5 tsp kosher salt; 1 cup diced seeded tomatoes; 0.25 tsp red chili pepper flakes; 3 tbsp lemon juice; 2 cup packed chopped fresh spinach

A South Asian side dish of lentils, basmati rice and yogurt, warmed with curry powder and ginger. It comes to the table with chilled, minted yogurt.

40 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 10 min · Cook 30 min · 40 min total
Difficulty: medium

1
Mix mint and yogurt and refrigerate. Wash rice in warm water until the water runs clear. Add olive oil, onion, curry, ginger and cumin to the rice cooker. Cook 4-5 minutes, stirring, to soften the onions.
5 min
2
Add lentils and stir to coat. Add the broth, cover and cook for 15 minutes. Add remaining ingredients, except spinach, and continue to cook until rice cooker swithches to "warm" function.
15 min
3
Carefully lift cover, then quickly stir in the spinach and re-cover. Allow to stand for 10 minutes. The rice should have an attractive, light brown crusting on the bottom.
10 min
4
Serve with a dollop of the chilled, minted yogurt.