In a large saucepan heat olive oil over medium-high heat. Add garlic and rice. Stir until rice is toasted, about 1 1/2 minutes. Add curry and stir until fragrant. Add broth and bring to a boil. Cover and reduce to simmer. When about 5 minutes is left on rice, add lentils, salt, cinnamon and ginger. If rice mixture gets too dry add just enough water to moisten. Cook for additional 5 minutes.
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|Serving Size: 1 Serving (2908g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 151 (20%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 11979.4mg||413 %|
|Potassium 587.6mg||15 %|
|Total Carbohydrate 135.7g||40 %|
|Dietary Fiber 9.9g||39 %|
|Sugars, other 125.9g|
|Protein 15.3g||22 %|
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Calories per serving: 750
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