Curried Rice & Lentils

To read it, this recipe doesn't sound like much. But it's delicious, and really satisfying in that "good wholesome food" kind of way. It's fairly quick and easy too. I serve it with a steamed vegetable -- tonight it was green beans. This is adapted from a couscous recipe in Moosewood Restaurant Low Fat Favorites.

1/2 cup dried lentils
1.5 cups water
1 cup basmati rice
2 cups water
2 tsp canola oil
2 large cloves of garlic, pressed
1 Tbsp grated fresh ginger root
1 Tbsp curry powder
pinch of cayenne
1/2 cup water
1 tsp salt
1 cup peeled & diced carrots
2 cups baby spinach, lightly packed
1/2 cup chopped scallions
salt and pepper to taste

In a small saucepan, combine the lentils and 1.5 cups water and bring to a boil. Cover and simmer on low heat until tender, about 35-40 minutes. Drain off excess water.

In another small saucepan, combine the rice and 2 cups water and bring to a boil. Cover and simmer on low heat until water is absorbed, about 20 minutes.

After the rice is cooking, warm the oil in a medium skillet. Add the garlic, ginger, curry and cayenne, and sauté for 1-2 minutes, stirring constantly. Add 1/2 cup water, salt, and carrots. Cover and simmer until carrots are tender, about 5 minutes. Add the spinach, cover and cook another minute or two, until spinach wilts. Add the scallions, rice, and drained lentils, and stir well. Add salt and pepper to taste.