Ingredients:
- 1/2 cup dried lentils
- 1/2 cup milk
- 1/2 cup chopped onion
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons oil
- 1 1/2 cups water
- 1 teaspoon curry powder
- salt and pepper
- 1 tablespoon lemon juice
- 1 1/2 cups hot cooked rice
Preparation:
Wash lentils; place in a bowl. Pour milk over lentils and refrigerate for at least 6 hours or overnight. In a large heavy skillet, brown onion in oil and butter; add water, curry powder, and lentils with milk. Simmer for about 1 hour, or until lentils are tender; stir occasionally and add more water if needed. Season to taste with salt and pepper; add lemon juice. Serve over hot cooked rice. Serves 4.
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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