About 15 servings
Freezes well
Ingredients:
1 cup of dried green lentils, rinsed and drained (organic if possible)
4 tablespoons olive oil
2 onions, diced (organic if possible)
4 carrots, diced (organic if possible)
4 cloves of garlic, minced
2 tablespoons curry paste (Patak's Mild Curry Paste)
1/4 teaspoon organic sea salt and pepper to taste
1 whole cauliflower, chopped
1/2 bunch of broccoli
2 cups brown, organic basmati rice
1/2 cup organic raisins or currants
1-900ml carton of organic vegetable broth (the green carton - it has the least amount of sodium)
1 cup of frozen green peas, thawed (optional)
1/2 cup ground pumpkin seeds
1/2 cup chopped walnuts
Preparation:
- Rinse and drain the lentils
- Chop onion
- Chop carrots
- Chop garlic
- Chop cauliflower
- Chop broccoli, including the stem, peeled
- Grind pumpkin seeds in blender
- Chop walnuts
In a pot of boiling water, cook lentils for 10 minutes; drain.
Meanwhile, in a large Dutch oven pot, heat oil over medium-high heat.
Sauté onion until golden brown, about 6 minutes.
Add carrots, garlic, curry paste, salt and pepper. Sauté until fragrant, about 3 minutes.
Stir in cauliflower, rice, raisins and lentils to coat.
Add broth and bring to a boil.
Reduce heat and simmer, covered, until rice, lentils and vegetables are tender, about 20 minutes.
Stir in peas, if you choose to use them. Stir in ground pumpkin seed.
Cook until heated through, about 4 minutes.
Sprinkle with walnuts.
Serve with wheat-free, gluten-free naan bread.
