Adapted from Canadian Living : The Vegetarian Collection by Alison Kent

¾ cup (175 mL) dried green lentils (or substitute chicken or other meat if preferred)
2 tbsp (30mL) olive oil
1 bunch of bunching onions, including greens, chopped
2 carrots (or substitute 4-5 summer turnips), chopped
4-5 garlic scapes, (or 2 cloves garlic), chopped finely
1 tbsp (15mL) curry paste
¼ tsp each salt and pepper
2 cups (500mL) cauliflower (or broccoli), broken into florets
1 cup (250mL) basmati rice
¼ cup (60mL) raisins or dried currants
2 ¼ cup (550mL) vegetable or chicken broth
1 cup (250mL) peas
¼ cup (60mL) toasted sliced almonds


In saucepan of boiling water, cook lentils for 10 minutes and then drain.

Meanwhile, in a large pot or Dutch oven, heat oil over medium-high heat and sauté onions about 6 minutes.

Add carrots, garlic, curry paste, salt and pepper and sauté until fragrant, about three minutes.  Stir in cauliflower, rice, raisins and lentils.

Add broth and bring to a boil.  Reduce heat and simmer, covered, until rice is just tender, about 20 minutes (do not overcook, or vegetables will be soggy!) Stir in peas, cook until heated through, about four minutes.  Sprinkle with almonds and serve!

Serve with a cucumber raita (yogurt and cucumber salad).