Red Lentil Rice Stew W Cauliflower And Peas Food

RED CURRY RICE AND LENTIL STEW

Steps:

• In a large sauce pan, cook the garlic, onion and ginger in 1-2 tbsp of vegetable broth over medium heat for 5 minutes, stirring, until softened and fragrant.
• Add the carrots, cauliflower and red curry paste. Stir and cook for a 3-4 more minutes.
• Add the rest of the ingredients, mix well, cover and lightly simmer for 20 minutes.
• Remove the lid and let simmer for another 5-10 minutes until everything is cooked and most of the liquid is absorbed. Option to stir in 1/2 cup of coconut milk for extra creaminess.
• Season with salt and pepper and serve right away.

SPICY RICE, BEAN AND LENTIL CASSEROLE

Steps:

• In a non stick saucepan, heat oil over medium high heat.
• Add garlic, onions and green pepper, cook for 3 minutes.
• Stir in stock, brown rice, lentils, basil and chili powder, bring to boil.
• Reduce heat to medium low and cook, covered and stirring occasionally, for 30 to 40 minutes or until rice and lentils are tender and liquid is absorbed.
• Stir in beans, corn and salsa, cover and cook for 5 minutes or until heated through.

LENTIL AND CAULIFLOWER STEW

Steps:

• In a medium saucepan, bring 2 1/4 cups of water to a boil. Add the rice and 1/4 teaspoon of the salt, reduce to a simmer, cover and cook until the rice is tender about 17 minutes.
• Meanwhile, in a large nonstick saucepan, heat the oil. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 7 minutes. Add the carrots and cook, stirring occasionally, until the carrots are crisp tender, about 4 minutes.
• Add the lentils to the pan, stirring to coat. Add the tomatoes, broth, ginger, coriander, allspice, and the remaining salt and bring to a boil. Reduce to a simmer, cover, and cook until the lentils have begun to soften, about 10 minutes. Stir in the cauliflower, cover, and cook until the lentils and cauliflower are tender, about 10 minutes.
• Serve lentils and cauliflower stew over rice with a dollop of yogurt.

SPICED RICE & LENTILS WITH CAULIFLOWER

Steps:

• Heat the oil in a pan, add the onion and carrots, then fry for 5 mins until lightly coloured. Stir in the rice and lentils, cook for 1 more min, add the curry paste and 900ml water, then bring to the boil. Cover, then simmer for 10 mins.
• Stir in the cauliflower, then cook for 10 mins more until the rice and lentils are tender. Add the peas 2 mins before cooking time is up, stirring through. Top with the nuts, then serve with yogurt and mango chutney in bowls.

RED LENTIL & RICE STEW W/ CAULIFLOWER AND PEAS

Steps:

• 1. In a medium size dutch oven, heat the oil over medium heat. Add the leeks, coriander, cumin, mustard, turmeric and cayenne. Stir constantly to toast the spices for 1 min.
• 2. Add the rice, salt and 4 1/4 cups water. Bring to a boil over high heat. Stir in the lentils and then reduce heat to medium. Cover and cook until the rice and lentils are just tender, about 20 min (35 min. for brown lentils).
• 3. Add the cauliflower and bring the mixture to a boil, stirring occasionally for approx. 5 minutes. Reduce the heat and add the peas - warming them through. Once thick, add butter and stir until it melts.