Curried Rice Lentils
Experience the perfect balance of comfort and bold flavors with this Curried Rice Lentils recipe, a wholesome one-pot dish that's bursting with aromatic spices and creamy richness. Featuring tender red lentils and fluffy basmati rice simmered in a velvety blend of coconut milk, vegetable broth, and tomato paste, this recipe is elevated by the warm, earthy notes of curry powder, cumin, turmeric, and coriander. Quick to prepare with just 15 minutes of prep time and ready in under an hour, it's a protein-packed, vegan-friendly meal that’s both nourishing and satisfying. Garnish with fresh cilantro and a squeeze of lemon for a vibrant finish, making it a perfect choice for weeknight dinners or meal prep. Enjoy the enticing fusion of flavors that’s as easy as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 1.5 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 0.5 teaspoons Ground turmeric
- 0.5 teaspoons Ground coriander
- 1 cup Red lentils, rinsed
- 1 cup Basmati rice, rinsed
- 3.5 cups Vegetable broth
- 1 cup Coconut milk
- 2 tablespoons Tomato paste
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
- 4 pieces Lemon wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 4-5 minutes, or until softened and translucent.
Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
Add the curry powder, ground cumin, turmeric, and coriander, stirring well to coat the onions in the spices. Cook for 1 minute to toast the spices.
Stir in the rinsed red lentils and basmati rice, mixing them with the spiced onion mixture.
Add the vegetable broth, coconut milk, and tomato paste to the pot. Stir well to combine and ensure the tomato paste is fully dissolved.
Season with salt and black pepper, then increase the heat to bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 25-30 minutes, stirring occasionally to prevent sticking.
Check the lentils and rice to ensure they are tender and the liquid is mostly absorbed. If needed, add a little more broth and cook for a few extra minutes.
Remove the pot from the heat and let it rest, covered, for 5 minutes.
Fluff the curried rice lentils with a fork, adjust seasoning if needed, and garnish with fresh cilantro if desired.
Serve warm with lemon wedges on the side.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1765 mg | 77% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 14.7 g | 53% | |
| Total Sugars | 13.7 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1094 mg | 23% | |
*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.
