Curry Rice with Orange and Brown Lentils
Brighten up your dinner table with this vibrant and nourishing Curry Rice with Orange and Brown Lentils! Creamy coconut milk, aromatic spices like curry powder, turmeric, and cumin, and the tangy sweetness of freshly squeezed orange juice and zest come together in perfect harmony to create a dish that's as comforting as it is exotic. Packed with protein-rich brown lentils and fluffy basmati rice, this one-pot wonder is a hearty meal that's gluten-free, vegetarian, and bursting with bold flavors. Topped with a sprinkle of fresh cilantro for a citrusy, herbaceous finish, it can be enjoyed solo as a wholesome main course or paired with roasted vegetables or grilled protein for a complete feast. Ready in under an hour, this flavorful recipe makes weeknight cooking refreshing and exciting!
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Recipe Information
Ingredients
- 1 cup Brown lentils
- 1 cup White basmati rice
- 0.5 cup Orange juice (freshly squeezed)
- 1 tablespoon Orange zest
- 1 medium Onion
- 3 Garlic cloves
- 1 teaspoon Ginger (fresh, grated)
- 2 teaspoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 3 cups Vegetable broth
- 0.5 cup Coconut milk (unsweetened)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped)
Instructions
Rinse the brown lentils and place them in a saucepan with 2 cups of water. Bring to a boil, then reduce the heat to a simmer. Cook for about 20 minutes or until they are tender but not mushy. Drain and set aside.
Meanwhile, rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a large pot or deep skillet, heat the olive oil over medium heat. Finely dice the onion and add it to the pot. Sauté for 3-4 minutes until it becomes soft and translucent.
Mince the garlic cloves and add them to the pot, along with the grated ginger. Stir and cook for 1-2 minutes until fragrant.
Add the curry powder, ground turmeric, and ground cumin to the pot. Stir to coat the onion mixture in the spices, letting them toast slightly to release their aromas.
Pour in the basmati rice and stir to coat it in the oil and spices.
Add the vegetable broth, coconut milk, orange juice, orange zest, salt, and black pepper. Stir to combine and bring the mixture to a boil.
Once boiling, lower the heat to a simmer, cover the pot, and let the rice cook for about 15 minutes or until the liquid is absorbed and the rice is tender.
In the final 5 minutes of cooking, fold in the cooked brown lentils gently, ensuring they are evenly distributed without breaking them apart.
Remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to meld and the residual heat to finish cooking everything.
Fluff the rice with a fork and sprinkle chopped fresh cilantro over the top before serving.
Serve hot as a main dish or as a flavorful side to roasted vegetables or grilled protein.
Nutrition Facts
Calories |
1913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5443 mg | 237% | |
| Total Carbohydrate | 281.0 g | 102% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 35.9 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3192 mg | 68% | |
*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.
