Shelf Stable Recipes: Curried Lentils & Rice

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Submitted by: Tamra A.
From: Washington

Curried Lentils & Rice

2 c. long-grain white rice
1 T. vegetable or canola oil
1 T. curry powder
1/2 tsp. onion powder
4 c. water
1 c. lentils (red or brown)
1 tsp. honey
1 T. Balsalmic vinegar
1 tsp. salt

In one saucepan, cook rice according to package directions. In second large saucepan, heat oil & stir in curry powder & powdered onion over medium to medium-high heat. Heat the spiced oil mixture for appx. 2 minutes while stirring. Quickly add the 4 cups of water and lentils, stir & bring to boil. Reduce heat, cover and simmer for 20-25 minutes or until the lentils are soft. Remove from heat and stir in the honey, balsalmic vinegar & salt. Serve spooned over rice. May garnish with sour cream (from powdered) or salsa (if desiring a dairy-free alternative. Also very nice served inside of homemade taco shells, or wrapped as burritos (eliminating rice).

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