Tuesday, February 9, 2010

Bean Curry and Rice

2 tbls. Olive oil
1 large white onion, chopped
½ c. dry lentils
2 cloves garlic, minced
3 tbls. Curry powder
1 tsp. ground cumin
1 pinch cayenne pepper
1 28 oz. can crushed tomatoes
1 15 oz. can garbanzo beans, drained & rinsed
1 8 oz. can kidney beans, drained & rinsed
½ c. raisins
Salt and pepper to taste
8 c. cooked brown rice

Prepare the brown rice according to package directions so you have enough for 8 servings. Heat
the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and
garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir
in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper.
Reduce heat to low, and simmer at least 1 hour, stirring occasionally.

Recipe via MarthaFry.org

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