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Curried Lentils and Rice

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Ingredients

1 cup jasmine rice

1 tablespoon canola oil

1 tablespoon curry powder

1 cup chopped onion

1 cup chopped celery

4 cups water

1 cup brown lentils

1 teaspoon honey

1 tablespoon balsamic vinegar

1 teaspoon salt

1/2 cup reduced-fat sour cream

Chopped cilantro, to taste

Directions

1. Cook rice according to package directions. Heat the oil and curry powder together in a large saucepan over medium-high heat. Add the onion and celery; cook 5 minutes, stirring occasionally, until vegetables are soft. Add the water and lentils and bring to a boil; reduce heat. Cover and simmer 22 minutes, until lentils are soft. Remove from heat; stir in the honey, vinegar, salt and sour cream. Ladle over bowls of rice. Top with cilantro and sour cream, if using.

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