1. Prepare rice. In a medium saucepan, bring water, rice, and cinnamon sticks to a boil, then reduce to simmer and cover. Cook rice on low for 15 minutes, or until water has been absorbed. Let stand, covered, while lentils finish cooking.

2. While rice cooks, prepare lentils. In a large pot, add bay leaves to broth and bring to a boil. While broth heats, rinse lentils in a mesh sieve.

3. When broth boils, stir in lentils, tomato paste, cinnamon, ginger, cumin, curry, and cardamom. Lower heat and simmer, uncovered, until lentils are softened and most (but not all) of the liquid is absorbed, about 25 to 30 minutes. Stir frequently to keep lentils from sticking as they absorb liquid. Add more water as necessary.

4. When lentils have softened, add brown sugar and salt. Taste, and adjust seasonings. Serve immediately, ladled over bowls of rice. May be made a day before and reheated.

Source: Hannaford fresh Magazine, May - June 2007