Spicy Curried Lentils and Rice

5.00 (9)
⏱ 60 mins 🍽 4 serving(s) 🏷 Curries

This warming curry combines brown lentils and basmati rice, cooked with onion, ginger, garlic and chilli. Simmered in water with curry powder, it's finished with peas and tomatoes for a hearty, adaptable dish. Garnish with fresh coriander and serve with hot sauce or chutney. It makes a great filling for a tortilla wrap.

Spicy Curried Lentils and Rice

Ingredients

  • 2 teaspoons canola oil or 2 teaspoons vegetable oil
  • 1 1/2 cups onions, chopped
  • 1 teaspoon ginger, finely minced
  • 2 garlic cloves, finely minced
  • 1 small hot pepper, finely minced
  • 1 cup brown lentils or 1 cup green lentil, soaked, rinsed, and drained
  • 1/2 cup basmati rice or 1/2 cup other long grain rice
  • 3 cups water or 3 cups broth
  • 1 tablespoon curry powder
  • 1/2-1 teaspoon salt
  • 1 cup frozen peas, defrosted
  • 1 cup diced tomato (fresh or canned)
  • 3 -4 tablespoons cilantro, chopped for garnish
  • hot sauce or chutney, to taste

Method

  1. Heat the oil in a lidded saucepan. Cook the chopped onion, minced ginger, minced garlic and minced hot pepper for 1 to 2 minutes, then continue until the onion softens slightly, about 5 minutes.
  2. Stir in the soaked lentils, rice, curry powder and water until well combined.
  3. Place the lid on the pan and bring the contents to a boil. Lower the heat and let it simmer for 35 minutes.
  4. Take the pan off the heat. Add the defrosted peas, cover again and leave to stand without stirring for 5 more minutes.
  5. Mix in the diced tomatoes and salt, then fluff everything with a fork. Move to a serving dish, scatter chopped coriander on top and enjoy straight away.

Nutrition (per serving)

Sodium343500 mg

Recipe details

CategoryCurries
AuthorMindelicious