Vegetable Biryani

Lentils are unbelievably healthy, easy to cook, and so versatile.  Also a very inexpensive dish!  Kids like this too; it’s very warming and comforting.  You can alter it by experimenting with additional vegetables or adding a tablespoon of curry paste instead of curry powder.

3/4 cup dry green lentils

2 Tbs. olive oil

1 onion, chopped

2 carrots, chopped

2 – 3 garlic cloves, minced

1 Tbs. curry powder

1/4 tsp. sea salt

1/4 tsp. fresh ground pepper

2 cups cauliflower florets, cut small

1 cup rice (white, basmati, or brown)

1/4 cup raisins (Optional – I use them only when we’re in the mood for a sweeter dish.)

2 1/4 cups vegetable stock

1/4 cup toasted almond slices

Cook lentils in boiling water for about 10 – 15 minutes.  Drain, set aside.  Heat oil in Dutch oven; saute onions until golden, about 6 minutes.  Add carrots, garlic, curry powder, salt and pepper.  Saute until fragrant, about 3 minutes.  Add caulflower, rice, raisins, and lentils and stir to coat.  Add the stock and bring to a boil.  Reduce the heat, cover, and simmer until rice is cooked and vegetables are tender, about 20 – 30 minutes.  Serve sprinkled with almonds.