Indian: Curry Lentils Rice by Recipe Cottage

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	Curry Lentils Rice

		Non-stick vegetable spray 2 cloves garlic, minced 1 small onion, chopped 2 T fresh ginger, minced (fresh ginger can be kept in freezer until needed) 1/2 t turmeric 1/2 t cumin seeds crushed, or 1/4 t ground cumin 1/4 t ground allspice 2 t curry power 1 t salt 1 cup washed lentils 3/4 c brown rice 3 cups water Spray a large, heavy pan with non-stick cooking spray. Heat pan to medium heat. Add garlic, onion and ginger and cook until a golden brown. Add spices and cook for 2 more minutes. Add lentils and rice and mix well. Stir in water and bring to a boil. Reduce heat to low and cook cover, 35-45 minutes, or until the lentils and rice are tender and all of the liquid is absorbed. If necessary, add a few more tablespoons of water to cook until the rice is tender. Remove from heat and allow to stand, covered, for 10 minutes before serving. Makes 6 cups.