1 T. vegetable oil
2 C. thinly sliced onion
1 C. uncooked long-grain brown rice
1 T. curry powder
2 tsp. mustard seeds
1 tsp. salt
1/2 tsp. black pepper
4 C. water
1 C. dried lentils
1 C. chopped fresh cilantro
1/2 C. low-fat sour cream

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.

Yield: 6 servings
Serving size: 1 C.

Calories: 297
Fat: 6.5 g
Fiber: 6.3 g