Spicy Curried Lentils and Rice
Dive into a bowl of comfort and bold flavors with this Spicy Curried Lentils and Rice recipe! This hearty plant-based dish combines tender green or brown lentils simmered in a fragrant, creamy coconut curry sauce spiced with turmeric, cumin, garam masala, and a touch of red chili heat. Paired with fluffy basmati rice, it’s a perfect balance of spice and warmth, enriched with fresh aromatics like garlic, ginger, and cilantro. Quick to prepare in under an hour, this satisfying meal is both filling and gluten-free, making it a fantastic option for weeknight dinners or meal prep. Serve it with a squeeze of lime for that refreshing citrusy kick! Tags: vegan curry, lentil recipes, plant-based dinner, Indian-inspired dishes, spicy lentils.
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Recipe Information
Ingredients
- 1 cup dry green or brown lentils
- 4 cups water
- 1 cup uncooked basmati rice
- 2 tablespoons coconut oil or vegetable oil
- 1 medium yellow onion, finely chopped
- 3 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup canned diced tomatoes
- 1 cup coconut milk
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder (adjust to taste)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 4 pieces lime wedges (for serving)
Instructions
Rinse the lentils under cold water until the water runs clear. Set them aside.
In a medium saucepan, bring 4 cups of water to a boil. Add the lentils and cook for 20-25 minutes until tender. Drain and set aside.
While the lentils are cooking, rinse the rice under cold water until the water runs clear. In another saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it rest for 5 minutes before fluffing with a fork.
In a large skillet or pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
Stir in the garlic and ginger, and cook for 1-2 minutes until fragrant.
Add the diced tomatoes, turmeric, cumin, coriander, paprika, garam masala, red chili powder, salt, and black pepper. Cook for 5 minutes, stirring occasionally, to let the spices bloom.
Pour in the coconut milk and stir to combine. Simmer the mixture for 5 minutes.
Add the cooked lentils to the skillet and stir well. Simmer for an additional 10 minutes to let the flavors meld together.
Taste and adjust seasoning as needed. If the mixture is too thick, add a splash of water to reach your desired consistency.
To serve, divide the rice among serving plates or bowls. Top with the spicy curried lentils and garnish with fresh cilantro. Serve with lime wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
1507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2764 mg | 120% | |
| Total Carbohydrate | 247.6 g | 90% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 33.6 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2118 mg | 45% | |
*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.
