Lentil Rice Curry

Warm, comforting, and brimming with bold flavors, this Lentil Rice Curry is the perfect one-pot meal for busy weeknights or cozy dinners. Featuring tender basmati rice and protein-packed red lentils simmered in a fragrant blend of curry spices, creamy coconut milk, and aromatics like garlic and ginger, this dish delivers a harmonious mix of savory, spicy, and slightly sweet flavors. The addition of cinnamon and bay leaf infuses the curry with a subtle depth, while a splash of fresh lime juice and a sprinkle of cilantro brighten every bite. Ready in just 50 minutes and naturally gluten-free and vegetarian, this satisfying curry is a wholesome choice for anyone craving vibrant yet nourishing comfort food. Serve it with a dollop of yogurt, tangy pickles, or soft flatbread for a complete, flavorful experience.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 1 cup Red lentils (masoor dal)
• 4 cups Water
• 1 cup Coconut milk
• 1 medium Onion
• 3 cloves Garlic cloves
• 1 inch Fresh ginger
• 1 large Tomato
• 2 teaspoons Curry powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 Cinnamon stick
• 1 Bay leaf
• 2 tablespoons Vegetable oil or ghee
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro
• 1 tablespoon Fresh lime juice

Directions

Step 1

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

Step 2

Finely dice the onion, mince the garlic, grate the ginger, and chop the tomato into small pieces. Set aside for later use.

Step 3

Heat the vegetable oil or ghee in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes, or until translucent.

Step 4

Add the minced garlic and grated ginger to the pot and sauté for an additional 1-2 minutes, stirring frequently to avoid burning.

Step 5

Stir in the curry powder, turmeric powder, ground cumin, and ground coriander. Cook the spices for 1 minute to release their aroma.

Step 6

Add the chopped tomato to the pot and cook until softened, about 3-4 minutes.

Step 7

Pour in the rinsed lentils and rice, stirring to coat them with the spices and vegetables.

Step 8

Add the water, coconut milk, cinnamon stick, bay leaf, and salt. Stir to combine.

Step 9

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 20-25 minutes, or until the rice and lentils are tender and the liquid has mostly absorbed.

Step 10

Remove the pot from the heat and let it rest, covered, for 5 minutes. Discard the cinnamon stick and bay leaf.

Step 11

Fluff the lentil rice curry gently with a fork and stir in the fresh lime juice.

Step 12

Garnish with chopped fresh cilantro and serve warm. Pair with yogurt, pickles, or flatbread as desired.

Nutrition Facts

Serving size	(2023.9g)

Amount per serving	% Daily Value*
Calories	1000.8

Total Fat 31.0g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 5549.4mg	0%
Total Carbohydrate 156.8g	0%
Dietary Fiber 24.5g	0%
Total Sugars 43.2g
Protein 31.0g	0%

Vitamin D 0IU	0%
Calcium 280.2mg	0%
Iron 17.8mg	0%
Potassium 1874.2mg	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: 27.1%

Protein: 12.0%

Carbs: 60.9%