Curry Lentils And Rice
A hearty, flavorful lentil and rice curry seasoned with spices, ideal for comforting meals and suitable for vegetarians and those seeking plant-based dishes.
Ingredients
- 1 onion, diced ⓘ
- 1 bell pepper, diced ⓘ
- 1/4 cup olive oil ⓘ
- 1 cup brown rice ⓘ
- 1 1/2 tablespoons mustard ⓘ
- 1 1/2 cups lentils ⓘ
- 28 oz can diced tomatoes ⓘ
- 2 cloves garlic, minced ⓘ
- 1 1/2 teaspoons curry powder ⓘ
- cayenne pepper to taste ⓘ
- coriander to taste ⓘ
- salt and pepper to taste ⓘ
- 8 cups water ⓘ
Instructions
- Saute onion, bell pepper, and garlic in olive oil for 2 to 3 minutes.
- Add rice and stir until rice is coated with oil and vegetables.
- Add mustard and stir.
- Add lentils, diced tomatoes, curry powder, cayenne, coriander, salt, and pepper.
- Pour in water and stir to combine.
- Bring to a boil, then reduce heat to low and simmer uncovered for about 2 hours, checking water level occasionally and adding more water if needed.
- Continue simmering until lentils and rice are tender and flavors meld.
Tips & Substitutions
For a creamier texture, consider adding a splash of coconut milk towards the end of cooking. If you're out of brown rice, quinoa or basmati rice can be good substitutes. Adjust the spices according to your heat preference; adding more cayenne can intensify the flavor. You can also throw in some chopped spinach or kale for added nutrition.
Serving Suggestions
Serve this curry lentils and rice dish with a side of naan or crusty bread to soak up the flavorful sauce. A dollop of yogurt or a sprinkle of fresh cilantro can enhance the flavors. It pairs beautifully with Indian recipes like Green Mango Chutney for a refreshing contrast. This dish is also hearty enough to stand alone as a main course.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water or broth to avoid drying out, and warm on the stovetop over medium heat until heated through. This dish also freezes well for up to 3 months; portion it out before freezing for easy meals.
Nutrition & Diet Analysis (per serving)
Each serving of Curry Lentils And Rice contains roughly 455 calories, with 14g protein, 65g carbohydrates, and 20g fat. It is an excellent source of vitamin A (70% of the Daily Value), dietary fiber (64% of the Daily Value), and vitamin C (56% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2261mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, this dish can be prepared a day in advance. In fact, the flavors often improve as they sit. Simply reheat on the stovetop, adding a bit of water to adjust the consistency if needed. It's a great option for meal prep!
Is this recipe vegan-friendly?
Absolutely! This recipe is naturally vegan since it contains no animal products. It’s a hearty, plant-based meal that’s packed with protein from the lentils and fiber from the rice. Perfect for those following vegan recipes.
What can I serve with curry lentils and rice?
This dish is versatile and can be served with a variety of sides. Consider pairing it with a fresh salad, raita, or even pickled vegetables for added flavor. For a complete meal, serve it alongside Beef Curry On Rice for a delightful feast.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).