Curried Lentils and Rice

"This is a recipe I adopted from Zenith's recipe collection when many unloved recipes were put up for adoption. All of her recipes were very good and this is no exception. Here's what Zenith had to say about this dish: A tasty vegetarian one-pot meal. (If you're not a vegetarian, you may wish to make this with chicken broth.)"
 
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photo by Cindy S. photo by Cindy S.
photo by Cindy S.
photo by whyteav7 photo by whyteav7
photo by Cyndom C. photo by Cyndom C.
photo by PaulaG photo by PaulaG
Ready In:
1hr
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Heat the 2 T broth (or you can use oil) in a heavy-bottomed soup pot, saucepan, or Dutch oven and saute the onion with 1 clove of the garlic until it begins to turn translucent.
  • Add the ginger, turmeric, and curry powder and saute for a few minutes longer.
  • Add more broth (or water), if necessary, and the rice, and saute for 2 minutes.
  • Add the lentils, 4 cups water, bouillon cubes, remaining garlic, and raisins and bring to a boil.
  • Cover, reduce the heat, and simmer for 25 minutes.
  • Add the apples and simmer, covered, for another 10 to 15 minutes, or until the water is absorbed.
  • Optionally, serve topped with plain yogurt and some more raisins.

Questions & Replies

  1. That was a great recipe! Perfect!
     
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Reviews

  1. I was running short on time, so I threw everything in a covered casserole dish and baked in oven. Used cumin instead of curry and omitted raisins, because of family preferences. Tasty, delicious, I could eat this as a meal. Love my rice and lentils.
     
  2. When I've made curried lentils in the past, it turns into a big pot of mush. For some reason, the addition of the rice really helped everything to hold it's shape in this recipe. The texture was really nice. The addition of the apples was wonderful, and although I was skeptical, the raisins were great. The only significant change I made was to add all the garlic when sauteeing the onions. Everyone in our household loved this dish. Thank you for the wonderful recipe!
     
  3. Really good! The apple adds a lot!
     
    • Review photo by whyteav7
  4. I doubled the recipe. Used short grain brown rice, brown lentils. Skipped the raisins and apples due to the family preferences Simmered on stove top for just under an hour. Tasted great. Had some kick to it.
     
  5. This is great and makes a ton! I thought I had an apple but it disappeared... it was great regardless. I topped it with a little sour cream since we were out of yogurt. I think it'd be great with an assortment of chutneys. I froze two containers for future use and I think it's be great as a wrap with fresh veggies and a honey and mayo based sauce. Thanks for the keeper!
     
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Tweaks

  1. This recipe is awesome and easy to fix. I used a Fuji apple instead of a tart apple since I didn't have one on hand and substituted golden raisins for the regular ones since they are not as sweet. I also added all the garlic when sauting the onions. Thank you so much for a yummy recipe. My 17 month old loved it! :) The only other adjustment I would make is to add more lentils and less rice. Over all SUPER YUM!
     
  2. I was running short on time, so I threw everything in a covered casserole dish and baked in oven. Used cumin instead of curry and omitted raisins, because of family preferences. Tasty, delicious, I could eat this as a meal. Love my rice and lentils.
     
  3. This recipe is always a fan favorite. I've never followed it precisely, though. Instead of all the water, I use some parts water and a can of coconut milk and a can of tomatoes. I spice more and add crushed red pepper. I've used both brown rice and jasmine and both are good.
     

RECIPE SUBMITTED BY

bok bok, bok bok bok bok.
 
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