Curried Rice & Lentils

My rotation diet is going fairly well. I’ve rearranged a few items but for the most part I’m finding the available foods for each day more than adequate. I made this rice and lentil dish last week but didn’t measure anything. I was more diligent today. I added fish to mine in the last ten minutes of cooking to increase the protein content but didn’t include it in the recipe. Carrots would be a good addition but weren’t on my list of approved foods for today. A little red chili flake would also be good if you like your curry spicy.

3 cups vegetable broth
2 cups broccoli flowerets
1 medium onion, diced
2 cloves garlic, minced
1/2 cup brown rice
1/2 cup lentils
2 tsp turmeric
1/2 tsp cumin
1/2 tsp ginger
1/4 tsp Chinese five spice
lime wedges

In a medium pot, add stock, rice, lentils, onion and garlic. Bring to a boil and reduce heat to a simmer. Add turmeric, cumin, ginger and Chinese five spice. Cover and simmer for 20-30 minutes until rice and lentils are cooked through, stirring often. Add broccoli flowerets and cook for another 10 minutes, until broccoli is cooked but still bright green and a little crunchy. Serve with a squeeze of lime.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Side Dish, Specialized Diets, Vegan. Bookmark the permalink.

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