2 Large potatoes (peeled and chopped into 1 -2 cm pieces)
1 1/2 tablespoon sunflower or rice bran oil
1 cup brown or white rice
4 spring onions
1 cup dried red lentils (or 1 tin of lentils)
2 cloves garlic (crushed)
1/2 Small leek (thinly sliced)
1 1/2 tsp Salt (to taste)
3 cups water (option to replace 1 cup water with bone broth)
2 tablespoons lemon juice substitute (adjust to taste)
To serve: (Optional)
1/4 cup fresh natural yogurt
1/4 cup sour cream
1/4 cup pear chutney
1. If using dried lentils, place them in a bowl and cover with cold water, allow to stand for 15 minutes. Wash the lentils in running water until the water runs clear.
2. Heat the oil in a large pan and fry the garlic and spring onions for 2 minutes.
3. Add the leek and potato, stir and fry for 5 minutes.
4. Add the lentils, rice, lemon juice substitute and salt and fry for 3 minutes.
5. Add the water and cover the pan. Bring to the boil then reduce the heat and let simmer for 25 minutes or until the potatoes and rice are cooked. Stir frequently to prevent sticking.
6. Turn off the heat, leave the lid on the pan and let it stand for 10 minutes.
7.Serve topped with yoghurt, sour cream and/or pear chutney.
Variation: if moderate salicylates are tolerated replace some or all of the potato with sweet potato.
Ingredients: & Directions for Lemon juice substitute:
- 4 tablespoons Warm water
- 1 teaspoon Sugar/ maple syrup
- 3/4 teaspoon Citric Acid (vary amount to taste)
(Corn free citric acid from Mountain Herbs, click here)
1.Put the sugar into the warm water and stir to dissolve.
2.Add the citric acid.
3.Use in salad dressing or other recipes or store in fridge.