Lentil and pea curry for supper

INGREDIENTS
■ 1½ litres (6 cups) water
■ 250ml (1 cup) each red lentils, brown lentils and green split peas
■ 30ml (2 tablespoons) mild curry powder
■ 3ml (½ teaspoon) turmeric
■ 4 cloves garlic, crushed
■ salt and freshly ground black pepper to taste
■ 5ml (1 teaspoon) dry oregano
■ 250ml (1 cup) frozen mixed vegetables
■ 200g (1 cup) brown and wild rice

 

INSTRUCTIONS
In a large saucepan, bring water to a boil. Add lentils and split peas. Add curry
powder, turmeric, garlic, salt, pepper and oregano. Cook gently on medium
heat for 45 minutes. Add frozen vegetables to the lentils and peas, heat through for another 15 minutes. Cook brown and wild rice according to instructions on packet
and serve lentil and pea curry with rice. We used frozen mix of corn, peas, carrots and green beans.