Curried Lentils and Rice

Warm, hearty, and packed with bold, aromatic spices, this Curried Lentils and Rice recipe is a comforting one-pot dish that’s perfect for weeknight dinners or meal prep. Featuring protein-packed red lentils, fluffy basmati rice, and a medley of spices like turmeric, garam masala, and curry powder, this vegan-friendly meal is simmered in a rich tomato and vegetable broth base for layers of flavor. Fresh spinach adds a vibrant, nutritious touch, while optional garnishes like chopped cilantro, tangy yogurt, and a squeeze of lemon elevate the dish to restaurant-quality status. Ready in under an hour, this easy-to-make dish is wholesome, satisfying, and bursting with colorful ingredients that come together to create a balanced and flavorful plate.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup red lentils
• 1 cup white basmati rice
• 2 tablespoons coconut oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 2 teaspoons curry powder
• 1 cup crushed tomatoes
• 3 cups vegetable broth
• 2 cups fresh spinach leaves
• 2 tablespoons fresh cilantro, chopped (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 whole lemon wedges (for serving)
• 0.5 cup plain yogurt (optional, for garnish)

Directions

Step 1

Rinse the red lentils and basmati rice under cold running water separately until the water runs clear. Set them aside.

Step 2

In a large pot or deep skillet, heat the coconut oil over medium heat.

Step 3

Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 4

Stir in the garlic and ginger, cooking for another 1 minute until fragrant.

Step 5

Add the turmeric powder, cumin powder, coriander, garam masala, and curry powder. Stir well to coat the onions in the spices and cook for 1-2 minutes to toast the spices.

Step 6

Pour in the crushed tomatoes and cook for 3-4 minutes, stirring often, until slightly thickened.

Step 7

Add the rinsed red lentils, vegetable broth, salt, and black pepper. Stir to combine.

Step 8

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20 minutes, stirring occasionally, until the lentils soften and the mixture thickens.

Step 9

While the lentils are cooking, prepare the rice. In a separate pot, combine the rinsed basmati rice with 2 cups of water and a pinch of salt. Bring to a boil, cover, and reduce the heat to low. Simmer for 15 minutes, then remove from the heat and let it sit, covered, for an additional 5 minutes before fluffing with a fork.

Step 10

Once the lentils are cooked, stir in the fresh spinach leaves until wilted, about 2 minutes.

Step 11

Taste and adjust seasoning with more salt or spices if needed.

Step 12

Serve the curried lentils over the cooked basmati rice. Garnish with chopped cilantro and a dollop of plain yogurt, if desired.

Step 13

Squeeze fresh lemon juice over the top before serving for a bright, tangy finish.

Nutrition Facts

Serving size	(1788.8g)

Amount per serving	% Daily Value*
Calories	1731.4

Total Fat 42.6g	0%
Saturated Fat 27.6g	0%
Polyunsaturated Fat 2.6g
Cholesterol 15.6mg	0%
Sodium 5525.2mg	0%
Total Carbohydrate 285.3g	0%
Dietary Fiber 40.4g	0%
Total Sugars 36.2g
Protein 55.7g	0%

Vitamin D 0IU	0%
Calcium 577.2mg	0%
Iron 22.7mg	0%
Potassium 3820.7mg	0%

*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.

Source of Calories

Fat: 21.9%

Protein: 12.8%

Carbs: 65.3%