Tuesday, May 31, 2011

Curried Lentils and Brown Rice

This dish is a no-brainer.  It's packed with protein, whole grains, and antioxidants.  Lentils are popular in Indian cuisine, as well as curry.   Curry contains many powerful antioxidants and anti-inflammatory compounds.  Curry is a mixture of several spices, the main one being turmeric.  Curcumin is the substance in turmeric that gives the curry mix its yellow color.  Curry is used as a common antiseptic in India to treat damaged skin such as cuts or burns.  It's even being linked as a possible cure for Alzheimer's disease.  I actually take a curcumin supplement every day.

This dish goes a long way, as well as keeps you full longer with it's complex carbs.   So simple to make, enjoy!

3 cups of cooked lentils (any variety you like)
2 cups of cooked brown rice (white rice is bleached and has no beneficial nutrients, just empty calories)
4 vine ripened tomatoes, diced
2 garlic cloves, diced
1 small onion, diced
1/2 teas. chili powder
1/2 teas. curry powder (or more if you like!)
1/2 teas. cumin
1/4 cup olive oil
dash of red pepper for heat
salt, pepper, garlic powder to taste

Heat oil in a large pan and cook onions and garlic for a few minutes.  Add tomatoes and spices, stir.  Add cooked lentils and brown rice, warm through to let flavors combine.  Can be served warm, or cold like a salad.  Left-overs are delish!

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