This recipe comes directly from a website that is jam-packed with wonderful recipes. Check out http://www.nourishingmeals.com. It is a fantastic resource.
This recipe is perfect for those days when you have at-home tasks to complete during the afternoon, but will be away from home during the time that you normally get dinner cooking. The recipe comes together in a about 15 minutes. Then you throw it in the oven for 2 hours covered… crank up the temp a bit and bake it a little longer and it’s ready to go. And, actually, I think I ended up doing about 2 hours total, so you can play around with the baking time a bit to fit your schedule.
Oh – and it is DELICIOUS! Perfect to serve with a salad or side vegetable. If you happen to have some almond cheese on hand (see recipe on this blog), it is a fantastic addition when serving the dish.
1 tbsp (or so) or olive or coconut oil
1 med. onion, chopped
1-2 tbsp. finely chopped fresh ginger
1 tsp. dried tumeric
2 tsp curry powder
1 tsp. cumin
1 tsp. coriander
1/2 tsp. cinnamon
2 tsp salt
4 carrots, sliced (I sliced them a bit thicker – maybe 1/4 inch)
1 1/2 cups french lentils (yes, use french)
1 cup long grain brown rice (I used short grain brown rice – tasted great)
5 cups water
1 can (not “lite”) coconut milk
Preheat oven to 350 degrees.
Saute onion in oil until soft (about 5-6 minutes). Add ginger, turmeric, spices, and salt. Continue to saute for another 2 minutes until fragrant.
Place onion-spice mixture into a large casserole dish. Add carrots, lentils, rice, water and coconut milk and mix well. Cover and bake for about 2 hours (I did about 1 1/2 hours). Then, turn up oven to 425, remove cover, and bake for another 20-30 minutes (I did about 15-20 minutes) to let excess liquid cook off. Stir and serve.