Tikka-Masala Lentils with Brown Rice and Veggies

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(Makes 6 Servings)


2 carrots (diced)
1 large zucchini (diced)
1 large onion (diced)
3-4 garlic cloves (minced)
1/2 cup Green peas (canned or frozen)
1 1/2 cups lentils (cooked)
1 1/2 cups brown rice (cooked)
3/4 cup vegetable or chicken broth
2 Tbs olive oil
2 Tbs Tikka Masala paste (or garam masala)
2 Tbs tomato paste (or ½ cup tomato salsa)
1/2 tsp salt
Chili powder (to taste)
Rosemary (a dash)


  1. Cook rice in a rice cooker.  Or in a pot: 1 cup rice to 2 cups water. Cover and do not open the lid until the cooker turns off automatically
  2. In a medium size pot, sauté the carrots, zucchini, garlic and onions with olive oil; add in salt, chili powder, and rosemary for about 10 minutes on medium-high heat
  3. Pour in the vegetable stock, stir, cover and bring to a boil for 3 minutes
  4. Reduce heat; add in the lentils and the rice, stir well
  5. Stir in green peas, garam masala and tomato paste. Stir well, turn off the heat, and cover to let it sit for 5 minutes
  6. Serve hot, and refrigerate the rest for up to 4 days


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