Curried Lentils and Rice
Warm, hearty, and packed with bold, aromatic spices, this Curried Lentils and Rice recipe is a comforting one-pot dish that’s perfect for weeknight dinners or meal prep. Featuring protein-packed red lentils, fluffy basmati rice, and a medley of spices like turmeric, garam masala, and curry powder, this vegan-friendly meal is simmered in a rich tomato and vegetable broth base for layers of flavor. Fresh spinach adds a vibrant, nutritious touch, while optional garnishes like chopped cilantro, tangy yogurt, and a squeeze of lemon elevate the dish to restaurant-quality status. Ready in under an hour, this easy-to-make dish is wholesome, satisfying, and bursting with colorful ingredients that come together to create a balanced and flavorful plate.
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Recipe Information
Ingredients
- 1 cup red lentils
- 1 cup white basmati rice
- 2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 2 teaspoons curry powder
- 1 cup crushed tomatoes
- 3 cups vegetable broth
- 2 cups fresh spinach leaves
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole lemon wedges (for serving)
- 0.5 cup plain yogurt (optional, for garnish)
Instructions
Rinse the red lentils and basmati rice under cold running water separately until the water runs clear. Set them aside.
In a large pot or deep skillet, heat the coconut oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the garlic and ginger, cooking for another 1 minute until fragrant.
Add the turmeric powder, cumin powder, coriander, garam masala, and curry powder. Stir well to coat the onions in the spices and cook for 1-2 minutes to toast the spices.
Pour in the crushed tomatoes and cook for 3-4 minutes, stirring often, until slightly thickened.
Add the rinsed red lentils, vegetable broth, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20 minutes, stirring occasionally, until the lentils soften and the mixture thickens.
While the lentils are cooking, prepare the rice. In a separate pot, combine the rinsed basmati rice with 2 cups of water and a pinch of salt. Bring to a boil, cover, and reduce the heat to low. Simmer for 15 minutes, then remove from the heat and let it sit, covered, for an additional 5 minutes before fluffing with a fork.
Once the lentils are cooked, stir in the fresh spinach leaves until wilted, about 2 minutes.
Taste and adjust seasoning with more salt or spices if needed.
Serve the curried lentils over the cooked basmati rice. Garnish with chopped cilantro and a dollop of plain yogurt, if desired.
Squeeze fresh lemon juice over the top before serving for a bright, tangy finish.
Nutrition Facts
Calories |
1731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 5525 mg | 240% | |
| Total Carbohydrate | 285.3 g | 104% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 36.2 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 577 mg | 44% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3821 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
