Curried Lentils with Golden Raisins

This recipe is from the America’s Test Kitchen Complete Vegetarian Cookbook. As you have heard me say before, I love lentils. Lentils cook quickly and are a great source of protein. I now have 50 pounds of lentils because dry beans have been hard to come by. With a lot of people hoarding dry beans, do they really know what to do with them? I don’t know too many people who use dry beans. I think right now, it’s something to have, just in case. One of the reasons I have been posting a lot bean and rice dishes is because I know many people don’t have a wide variety of recipes to choose from. Beans are a very versatile food. It’s more than just for soup or chili. I think if more people knew this, dry beans would fly off the shelves in times other than emergencies. But, alas I will try to get more people to love their beans.

This recipe is actually pretty low in calories. It needs some rice and a little more veg to make it more filling. However, what it lacks in calories, it makes up for in flavor. I know raisins are a bit controversial, but think about the bits of sweetness paired with the strong spice of curry powder. It’s divine and another way to make lentils and rice that is anything but boring. Here are the original stats:

Here’s what I changed:

  • I added brown rice to make this a meal.
  • I added red bell pepper to increase the vitamin C.

Here are the updated stats:

Here is the final recipe:

20200503_170311[1]

Curried Lentils with Golden Raisins

Serves 6

  • 1 stalk, Celery
  • 2 tbsp, Extra Virgin Olive Oil
  • 2 clove, Garlic
  • 1 tsp, Thyme, fresh
  • 2 Tbs, Italian Parsley (Raw)
  • 2 teaspoon, Lemon Juice
  • 1 tsp(s), Spices, curry powder
  • 0.50 cup, Golden Raisins
  • 100 grams, Onion
  • 2 large, Carrots
  • 1 cup brown rice
  • 1.25 cup dry brown lentils
  • 2.5 cups water
  • 2 large, Red bell pepper
  1. Bring 2 cups of water to a boil in a saucepan.  Add the rice, cover and reduce to a simmer and cook for 45 minutes
  2. Heat 1 tablespoon oil in a separate pan on medium heat and add all the vegetables.  Add the curry powder.  Cook until the vegetables are soft.  Add in the thyme and garlic and cook until fragrant.
  3. Add in lentils and water and bring to a simmer.  Cover and cook for 20 minutes until the lentils are almost cooked.
  4. Uncover and continue to cook for a few more minutes until the lentils are done to your liking.  Stir in oil, cilantro, raisins and lemon juice.  Serve.

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