Madras Inspired Spanish Rice with Lentils

This take on a Spanish rice and lentil dish is a humble peasant meal made hearty with the addition of a fried egg.

Prep Time:

15 minutes

Total Time:

45 minutes

Serves:

4

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Ingredients

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Instructions

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  • Heat ghee in large skillet set over medium heat; cook onion, garlic, thyme, ginger, curry paste, and 1/2 tsp each salt and pepper for 2 to 3 minutes or until onions begin to caramelize. Stir in rice; cook for 2 to 3 minutes or until lightly toasted. Stir in broth; bring to boil.

  • Stir in lentils. Reduce heat to medium-low; cook, partially covered, for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed. Cover and let stand for 5 minutes. Stir in parsley.

  • Divide rice mixture among 4 plates; top each serving with fried egg. Sprinkle with almonds, and remaining salt and pepper.


Recipe Tips

Substitute poached or soft-cooked eggs for fried eggs if desired. To fry eggs, melt 4 tsp butter in nonstick skillet set over medium heat. Break eggs into skillet; season with a pinch of salt and pepper. Cover and cook for 2 to 3 minutes or until egg whites are just set for sunny-side up or until cooked as desired.

Tags

Vegetarian
Main Dish
31-45 Minutes
Authentic Grains
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