SPICED RICE AND LENTILS
Sauté onions and carrots in oil until onions are tender. Add brown basmati, lentils, raisins, curry powder, salt, cinnamon and cardamom; cook for 2 to 3 minutes. Add water and vegetable broth; bring to boil. Reduce heat, cover and simmer 30 minutes. Let stand for 5 minutes. Blend in slivered almonds.