Curried Lentils and Rice (6 servings)
( as I am too lazy to measure things, all measurements are approximate)
1 onion, slice into rings
2 tbsps oil
2 cups dried lentils
2 cups chicken/vegetable broth (or 1 14oz can)
1 tsp curry powder
1 tsp garlic powder
1 1/2 cup rice
Salt and pepper to taste
Cilantro, garnish
Plain yogurt, optional
Heat oil in saucepan then brown onions. (At this point, you can remove and reserve the onions but I am a lazy cook). Add lentils, seasoning and broth. Add water, if necessary, to cover the lentils. Bring to a boil, reduce heat and simmer about 5 minutes. Add rice and more water to cover. Cover pan and continue to simmer until lentils and rice are cooked (~30 minutes). Top with reserved onions, cilantro and yogurt.
This recipe can easily be made vegan by eliminating the yogurt and using veggie broth. Or carnivorous by adding grilled chicken if you are a meat and potatoes person like my husband.
Cost breakdown: $ 3.62 ($.63/serving!)
Oil= .07
1 onion= .25
1 can broth= 1
~1/2 bag lentils= .85
Spices= ~.25
Rice= .30 {bought in bulk}
Yogurt= .50 {cheaper if you make your own, but that is for another post}
Cilantro= .40 {probably much less in reality, but seeing as how you never use the whole bunch, maybe more accurate}
