Rice & Lentil Casserole

After scraping the pan this afternoon of the caramel banana pudding that I made for dessert tonight, I thought the least I could do would be to post something healthy to make myself feel like I have not completely gone to the dark side of life…..an all sugar diet.  This is one of the recipes that I told you about that I found while waiting in the Dr’s office in California. When you read the ingredients….well, even just the title, you can tell that it would come from a Dr’s office magazine and not a Southern Living Magazine, I think Lentil and Southern comfort food might even be an oxymoron. Anyway…for all you folks out there that  are on restricted  diets of no meat, no gluten or diary, this one is for you. But please at least end your meal with a cookie or Red Delicious apple, you can only go so long without sugar. At least that is what I tell myself around 4 every afternoon.

1 cup uncooked basmati rice

1 cup dried split green lentils

1 (10 oz) package chopped spinach (thawed and squeeze as much moisture as possible out of spinach)

1 teas salt

1/2 teas pepper

1 teas turmeric

1 teas ground cumin

1 Tables grated fresh ginger

Be sure to rinse lemtils before cooking.  In a large saucepan, add rice, lentils, salt & pepper, turmeric, cumin and ginger.

Bring mixture to a boil, reduce the heat to medium-low, covered, cooking for 45 min, stirring occasionally. Cover the saucepan, continue cooking over low heat until all liquid is absorbed. Add more water if needed to be sure rice and lentils are completely done.

Makes 6 servings

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