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  • 2 tablespoons vegetable oil
  • 2 medium-size yellow onions, thinly sliced
  • 3 cups chicken or vegetable stock, or water
  • 2 cloves garlic, minced
  • 1 teaspoon each ground cumin and curry powder
  • ½ teaspoon each ground cardamom, cinnamon and ginger
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1/8 teaspoon sugar
  • 1 cup tomato juice
  • ¾ cup Brown Basmati
  • ¾ cup dried Lentils, rinsed
  • 4 small carrots, peeled and sliced ¼" thick
  • 1 cup plain yogurt
  • 1 tablespoon minced fresh mint, cilantro or parsley for garnish

In saucepan, heat oil over moderately high heat until very hot but not smoking. Add onions and stir to coat with oil. Add ¼ cup of stock, reduce heat to low, cover, and cook for 5 minutes or until the onions are soft. Uncover, raise the heat to moderate, and continue to cook, stirring constantly, 3 minutes more or until the onions are golden.

Add the garlic, cumin, curry powder, cardamom, cinnamon, ginger, red pepper, sugar, remaining 2¾ cups of stock, tomato juice, brown basmati, lentils and carrots. Bring the liquid to a boil, then lower the heat, cover, and simmer for 30 minutes.

Uncover and stir the mixture. If it seems dry, add ¼ to ½ cup of water until the liquid just covers it. Continue to cook for 10 to 15 minutes or until the lentils are tender. Top each portion with ¼ cup of yogurt and a sprinkling of fresh herbs if desired. Serves 4.