Tuesday, March 29, 2011

Curried Spinach and Lentil Bake

Something different, exotic, easy and Great way to use left over lentils.... Use frozen spinach to down on time and lite coconut milk!


U.S.MetricConversion chart

  • 1 cup(s) chopped yellow onion
  • 1 clove(s) garlic, finely chopped
  • 3 tablespoon(s) olive oil
  • 1 cup(s) basmati rice
  • 2 teaspoon(s) curry powder
  • 1 1/2 teaspoon(s) salt
  • 1 teaspoon(s) freshly ground pepper
  • 2 package(s) (10-ounce) frozen chopped spinach, thawed and liquid squeezed out
  • 2 cup(s) cooked brown lentils
  • 2 can(s) (13 1/2-ounce) coconut milk

  1. Preheat oven to 350 degrees F. Cook onion and garlic clove in olive oil in a large heatproof skillet over medium-low heat until translucent. Stir in rice, curry powder, salt, and pepper; cook 2 more minutes. Add spinach, lentils, and coconut milk. Cover and bake, 30 to 40 minutes.
So Cynfully Good!

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