Spicy Curried Lentils and Rice

Submitted by Mindelicious

"A spicy and adaptable recipe by Jill Nussinow, "The Veggie Queen" (theveggiequeen.com). You can add other vegetables like potatoes at the beginning or chopped spinach at the end. Wrap it up in a multigrain tortilla and enjoy for breakfast, lunch, or a snack!!"

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 4

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

directions

1. Pour the oil into a medium or large saucepan with a lid over medium heat. Add the onion, ginger, garlic and pepper. Sauté for 1 to 2 minutes. Cook until onion begins to slightly soften, about 5 minutes.
2. Add lentils, rice, curry powder, and water. Stir well.
3. Cover the pan and bring to a boil. Reduce heat to low and simmer for 35 minutes.
4. Remove from heat, add peas to pot, replace cover and let sit undisturbed for 5 more minutes.
5. Add tomatoes and salt and fluff with a fork. Transfer to a serving plate. Top with cilantro. Serve immediately.

Reviews

[Rita1652]

This was fabulous!!!! I loved it! Yes I didn`t make as directed but I`m sure it would have been just as good when following the recipe. I used brown rice adding it to 3 1/2 cups water for 20 minutes before adding red lentils (I really thought I had brown lentils which would be just as grand as what I enjoyed)and then cooked for 20 more minutes. I used Crosse & Blackwell hot mango chutney, which was very good and the cilantro is a must! Thank you for the healthy wonderful eats!

 

[Annacia]

This was a pleasure for tonights dinner. It's solid and satisfying while being very light in fats. And I just noticed as I write this that I totally forgot the peas and tomatoes. I think that they would have been a great addition, LOL. Well, having admitted what an idiot I am, all I can say is that the lentils, rice and seasonings where yummy by themselves and quite filling.

 

[UmmBinat]

Wow this was really good! I used more canola oil as my pan needed it, I added a little cayenne instead of the small hot pepper, used green lentils which I did not presoak and they were OK, used white Basmati rice adding it a little after I fried the onions and lentils together since my rice cooks so fast, I used water, recipe#442889, sea salt which I added to the rice & lentils on cooking as I didn't notice it was to be added after. I added a bit more on the dish upon serving to salt the fresh tomatoes, I used defrosted sweet baby peas, plus the cilantro. I served it with a chutney & recipe#120649 for a good filling vegetarian meal. Made for Veggie Swap 32 ~ March 2011.

 

[Starrynews]

Great dish! We loved the combination of flavors and textures in this. I used homemade mango chutney. Very filling. Thanks for sharing! Veg*n Swap 26

 

[magpie diner]

Great one pot meal! I made this tonight using brown rice and green lentils. I should have added about 1/4 cup more water/broth than called for, but it all worked out in the end. I was going to comment that it could use some more curry powder, but just realized that I misread the measure and only used 1 tsp of curry powder instead of a tablespoon...oops - I did end up adding some more in the end. Definitely, ues a tbsp!! If you have the choice, I think fresh tomatoes are much better in this. Great combo, and as Annacia said, it's really filling.