Ingredients

The following ingredients have 6 Servings
  • 2 cups uncooked brown rice
  • 1/2 teaspoon fine sea salt
  • 1 cup brown lentils, sorted and rinsed
  • 1 large tomato, chopped
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 tablespoon curry powder
  • 1/2 cup chopped cashews
  • 3/4 cup nonfat plain yogurt

Instruction

  • Place rice in a strainer and rinse under cool water until water runs clear.
  • Transfer to a medium pot. Cook rice over medium-low heat, stirring gently, until fragrant and toasted, 3 to 5 minutes.
  • Add 4 cups water and 1/4 teaspoon of the salt, cover and bring to a boil.
  • Reduce heat to medium-low and simmer, covered, until water is absorbed, about 1 hour.
  • Uncover pot, fluff rice and set aside.
  • Meanwhile, simmer the lentils in 3 cups water, partially covered, for 20 minutes.
  • Add tomato, onion, garlic, curry powder and remaining 1/4 teaspoon salt.
  • Simmer for 30 minutes more, covered, until lentils are tender.
  • Serve over rice. Top with cashews and a dollop of yogurt.