Lentil Rice Curry

READY IN: 1hr 20mins
Recipe by KateL

Entered for safe-keeping. From "Favorite Brand Name Best-Loved Chinese Recipes and More". U.S. family-style recipe. Serve with "Fragrant Basmati Rice with Apple Juice and Ginger" (Fragrant Basmati Rice With Apple Juice and Ginger #334802).

Top Review by DinnerBelle

This was great: a terrific mix of textures and colors and easy to throw together. I did double to quadruple all of the spices, so I used 2T curry, I t turmeric 2 t whole cumin seed and 1 t salt. And I added a minced green chile to the ginger/garlic for some heat. Final note: About 15 minutes is sufficient to cook the very small red lentils that I used. Thanks Katel for a great vegan meal!

Ingredients Nutrition


  1. Trim cauliflower and cut into florets. Set aside.
  2. Heat oil in large saucepan over medium heat until hot.
  3. To saucepan, add green onions, garlic, ginger, curry, cumin and turmeric; cook and stir 5 minutes.
  4. Add to pan: water, tomatoes with juice and salt. Bring to a boil over high heat.
  5. Meanswhile, rinse lentils under cold running water, picking out and discarding any debris or blemished lentils.
  6. Add lentils to saucepan. Reduce heat to low. Cover and simmer 35-40 minutes or until lentils are tender.
  7. Add cauliflower florets and lemon juice. Cover and simmer 8-10 minutes more or until cauliflower is tender.
  8. Meanwhile, prepare rice (Recipe #334802).
  9. Spoon lentil mixture over rice. Garnish, if desired.

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