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Curry Lentil and Brown Rice Casserole
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Prep Time:
30 minutes
30 minutes
Total Time:
1 hour 50 minutes
1 hour 50 minutes
Delicious low-fat curry-lentil casserole with Indian influence, served with sliced cucumbers in mint vinaigrette or Yoplait yogurt dressing.
Ingredients:
- 1 medium dark-orange sweet potato, peeled, cut into 1/2- to 3/4-inch pieces (2 cups)
- 3/4 cup dried lentils (6 oz), sorted, rinsed
- 1/2 cup uncooked natural whole-grain brown rice
- 1/2 cup chopped red bell pepper
- 1/2 cup raisins
- 2 1/2 cups water
- 2 tablespoons soy sauce
- 2 teaspoons curry powder
- 2 tablespoons slivered almonds, if desired
Instructions:
- Preheat the oven to 375°F. Combine all ingredients, except almonds, in an ungreased 2- or 2 1/2-quart casserole dish.
- Bake covered for 1 to 1 hour 15 minutes until rice and lentils are tender. Stir mixture, then let stand for 5 minutes before serving. Sprinkle with almonds before enjoying.
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