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    Servings: Not specified

    Directions

    Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 8 minutes or until golden brown, stirring occasionally. Add rice and next 4 ingredients (rice through pepper); sauté 1 minute. Add water and lentils; bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove from heat; stir in cilantro and sour cream.

    Ingredients
    • 1 tablespoon vegetable oil
    • 2 cups thinly sliced onion
    • 1 cup uncooked long-grain brown rice
    • 1 tablespoon curry powder
    • 2 teaspoons mustard seeds
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 4 cups water
    • 1 cup dried lentils
    • 1 cup chopped fresh cilantro
    • 1/2 cup low-fat sour cream

    Parsed from recipe text (no separate ingredient records).
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