Hearty Lentil and Vegetable Curry with Rice
A comforting and budget-friendly lentil and vegetable curry served over fluffy rice, perfect for a filling vegetarian dinner.
5 min
Prep
20 min
Cook
4
Serves
420
Calories
Macros · per serving
15g protein
76g carbs
6g fat
Ingredients
For 4 servings
- 1 cup red lentils
- 2 cups white rice
- 1 onion
- 2 carrot
- 1 cup frozen peas
- 1 15 oz can canned diced tomatoes
- 2 tablespoons vegetable oil
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground paprika
- salt — to taste
- black pepper — to taste
- 3 cups water
Instructions
- 1
Rinse the red lentils under cold water until the water runs clear and set aside.
- 2
Cook the rice according to package instructions and keep warm.
- 3
Peel and dice the onion and carrots. Mince the garlic cloves.
- 4
In a large pot, heat vegetable oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
- 5
Add the diced carrots and sauté for another 2 minutes.
- 6
Stir in the ground cumin, ground coriander, ground turmeric, ground paprika, salt, and black pepper, and cook for 30 seconds until fragrant.
- 7
Add the rinsed lentils, canned diced tomatoes (with juice), and water. Bring to a boil, then lower the heat and simmer for 10 minutes.
- 8
Stir in the frozen peas and continue to simmer for another 5 minutes or until the lentils are tender and the curry has thickened.
- 9
Adjust seasoning with more salt and pepper if necessary.
- 10
Serve the lentil curry over cooked rice.
Cook it this week.
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