1 tbsp olive oil 15 ml
1/2 cup chopped onion 125 ml
1/2 cup long-grain white rice 125 ml
1/2 tsp curry powder 2ml
1 cup low-sodium chicken stock 250 ml
1 cup water 250 ml
1/2 cup dried red lentils, rinsed 125 ml
1. In a medium saucepan, heat oil over medium-high heat. Add onion and cook, stirring, until tender, about 5 minutes. Stir in rice and curry powder until coated with oil. Pour in chicken stock, water and lentils; bring to a boil. Cover, reduce heat to low and simmer until liquid has been absorbed and rice and lentils are tender, about 20 minutes. Let cool.
2. Transfer to blender and puree on high speed to desired consistency.
1/2 cup chopped onion 125 ml
1/2 cup long-grain white rice 125 ml
1/2 tsp curry powder 2ml
1 cup low-sodium chicken stock 250 ml
1 cup water 250 ml
1/2 cup dried red lentils, rinsed 125 ml
1. In a medium saucepan, heat oil over medium-high heat. Add onion and cook, stirring, until tender, about 5 minutes. Stir in rice and curry powder until coated with oil. Pour in chicken stock, water and lentils; bring to a boil. Cover, reduce heat to low and simmer until liquid has been absorbed and rice and lentils are tender, about 20 minutes. Let cool.
2. Transfer to blender and puree on high speed to desired consistency.