PP Mediterranean Curried French Lentils over Brown (or Black) Rice

Chef:  Jeannie Hudkins
Makes:  6 Servings
Prep Time: 15 minutes
Cook Time:  30-40 minutes for veggies

INGREDIENTS

• 1 c cooked brown or black rice

• 1 onion, chopped

• 1 T garlic, minced

• 1 T ginger, minced

• 2 t curry powder

• 1 t ground cumin

• 1 t ground fennel

• ½ t cinnamon

• 4 c vegetable broth

• 2 c water

• 1 ½ c black (French) lentils or 3/4 c brown lentil and ¾ c black lentils

• 4 c butternut squash, cubed (or use 1 pkg frozen cubed squash)

• 1 can chickpeas, drained & rinsed

• 10 oz pkg baby spinach

• 2 T lemon juice

• ¼ c chopped cilantro (for garnish)

DIRECTIONS

1. Water-sauté chopped onion until translucent, about 5 minutes.

2. Stir in garlic, ginger; curry, cumin, coriander, fennel & cinnamon. Stir.

3. Add veggie broth and water.

4. Stir in lentils.

5. Bring to a boil, then reduce heat to a simmer.

6. Cover & cook 30-40 minutes until lentils are tender.

7. Add squash and cook until tender, about 5 minutes. If using frozen squash, cook one minute.

8. Stir in chickpeas and spinach. Cook until spinach wilts.

9. Stir in lemon juice.

10. Serve over rice and top with cilantro.

Jeannie Hudkins, author of Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet & 
Dietology 101: Be Slim, Be Full, Be Well.