Curried Brown Rice and Lentil Skillet
A warm, comforting, and filling one-pot meal of brown rice, lentils, and vegetables in a fragrant curry powder mix.
5 min
Prep
20 min
Cook
4
Serves
360
Calories
Macros · per serving
12g protein
65g carbs
6g fat
Ingredients
For 4 servings
- 1 cup brown rice
- 1 cup dried lentils
- 1 carrot
- 1 onion
- 1 cup frozen peas
- 2 tablespoon vegetable oil
- 1 tablespoon curry powder
- 2 clove garlic
- salt — to taste
- black pepper — to taste
- 4 cups water
Instructions
- 1
Rinse the brown rice and lentils under cold water and drain.
- 2
Dice the carrot and onion; mince the garlic cloves.
- 3
In a large skillet, heat vegetable oil over medium heat.
- 4
Add diced onion and minced garlic, sauté until the onion is translucent, about 3 minutes.
- 5
Add curry powder and cook for another minute until fragrant.
- 6
Stir in the rinsed brown rice, lentils, diced carrot, and water. Bring to a simmer.
- 7
Cover the skillet, reduce heat to low, and cook for 15 minutes.
- 8
Add frozen peas, stir, and continue to cook covered for another 5 minutes, or until rice and lentils are tender and water is absorbed.
- 9
Season with salt and black pepper to taste before serving.
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