lentil curry rice

pulses protein+ ultrafast glutenfree w/rice

quantities for 2 portions

ingredients

  • extra-virgin olive oil
  • garlic: 1 or 2 cloves, depending on how much you like it!
  • rice: 150g
  • lentils: 300g boiled or 150g raw dried
  • curry: 2 teaspoons
  • coriander and lemon juice (optional) to make it even tastier

procedure

  1. if they are not canned, boil your lentils: find our suggestions for cooking pulses here.

  2. cook your rice pilaf-style: find recipe below

  3. mince the garlic and sauté in a pan with the curry in extra-virgin olive oil, and when it’s sizzeling add the rice and the lentils and mix it all together at high heat.

  4. when it’s all brown and smells amazing, it’s ready to eat!

  5. if you’d like, garnish with some fresh coriander and some lemon juice.

pilaf rice

  1. warm some extra-virgin olive oil in a small pot.

  2. add the rice and toast it for 1-2 minutes.

  3. add water, salt and pepper and cover till complete absorption. the ratio of rice and water and the cooking time varies according to the type of rice you use: for basmati rice the ratio is 1:1 and the cooking is 10 minutes.

for more info on pilaf rice check here