Curried Rice Lentils Recipes

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SPICY CURRIED LENTILS AND RICE



Spicy Curried Lentils and Rice image

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!!

Provided by Mindelicious

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.
  • Add lentils, rice, curry powder, and water. Stir well.
  • Cover the pan and bring to a boil. Reduce heat to low and simmer for 35 minutes.
  • Remove from heat, add peas to pot, replace cover and let sit undisturbed for 5 more minutes.
  • Add tomatoes and salt and fluff with a fork. Transfer to a serving plate. Top with cilantro. Serve immediately.

Nutrition Facts : Calories 345.4, Fat 4, SaturatedFat 0.5, Sodium 343.5, Carbohydrate 61.2, Fiber 19.3, Sugar 7.1, Protein 17.6

CURRIED LENTILS AND RICE



Curried Lentils and Rice image

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.)

Provided by spatchcock

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 -2 tablespoon vegetable broth (instead of using oil)
1/2 onion, chopped
3 garlic cloves, minced or put through a press
1/4 teaspoon ground ginger
1/2 teaspoon turmeric
2 -3 teaspoons curry powder, to taste
1 cup brown rice, washed
3/4 cup dried lentils
4 cups water
2 vegetable bouillon cubes
salt
1/3 cup raisins or 1/3 cup currants
1 large tart apple, diced (e.g. Granny Smith)

Steps:

  • 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.

Nutrition Facts : Calories 376.7, Fat 2.1, SaturatedFat 0.4, Sodium 16, Carbohydrate 77.5, Fiber 15.1, Sugar 14.7, Protein 13.9

CURRIED LENTILS



Curried Lentils image

Simple recipe with exotic flavors, but only a few ingredients. Lentils are simmered in a coconut curry sauce. Serve over rice.

Provided by MELANIESAYSHI

Categories     Side Dish     Curry Side Dish Recipes

Time 40m

Yield 2

Number Of Ingredients 5

½ cup dried lentils
1 cup water
¾ cup canned cream of coconut
1 tablespoon curry paste
salt to taste

Steps:

  • Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.

Nutrition Facts : Calories 465.8 calories, Carbohydrate 73.1 g, Fat 15.1 g, Fiber 9.7 g, Protein 11.9 g, SaturatedFat 14 g, Sodium 259.9 mg, Sugar 49 g

CARIBBEAN CURRIED PEAS (LENTILS)



Caribbean Curried Peas (Lentils) image

This recipe can be eaten as a main or side dish. The key to developing the flavor (and not missing the meat) is caramelizing and developing deep browning of the onions and carrots. In the Caribbean, cooks call this 'burning' the onions.

Provided by Liz and Sylvan

Categories     Side Dish     Curry Side Dish Recipes

Time 1h15m

Yield 4

Number Of Ingredients 12

¼ cup canola oil
1 large onion, diced
2 carrots, peeled and diced
salt and ground black pepper to taste
½ teaspoon white sugar
3 cloves garlic, minced
1 fresh chile pepper, minced
1 teaspoon grated fresh ginger
3 tablespoons curry powder
2 (14 ounce) cans vegetable broth, divided
1 cup lentils
¼ cup chopped fresh cilantro, or more to taste

Steps:

  • Heat canola oil in a Dutch oven over medium-high heat; cook and stir onion, carrots, salt, black pepper, and sugar until onion is a deep brown color, 15 to 20 minutes. Reduce heat to medium; add garlic, chile pepper, ginger, and curry powder. Stir constantly to incorporate, about 5 minutes.
  • Increase heat to medium-heat and stir 1 can vegetable broth into the onion mixture. Scrape up any vegetables or curry powder stuck to the bottom of the pot with a wooden spoon. Add lentils and remaining 1 can of vegetable broth; cook until lentils are tender, about 30 minutes. Stir cilantro into lentils before serving.

Nutrition Facts : Calories 373.2 calories, Carbohydrate 44.9 g, Fat 15.8 g, Fiber 18.9 g, Protein 15 g, SaturatedFat 1.2 g, Sodium 432.9 mg, Sugar 7.9 g

CURRIED LENTIL-AND-RICE LOAVES



Curried Lentil-and-Rice Loaves image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 1h50m

Yield Makes 3 mini loaves or 1 standard loaf

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil, plus more for loaf pans
2/3 cup white rice, preferably short-grain
2/3 cup green lentils, picked over and rinsed
1 sweet onion, such as Vidalia, finely chopped (about 2 cups)
2 1/2 teaspoons curry powder
2 cups water
1 can (15.5 ounces) black beans, drained, rinsed, and mashed
2 medium carrots, grated (about 1 cup lightly packed)
3/4 cup tomato puree
1 cup lightly packed fresh flat-leaf parsley leaves, chopped
2 1/2 teaspoons coarse salt
2 large eggs, lightly beaten

Steps:

  • Preheat oven to 350 degrees. Line 3 mini loaf pans or 1 standard loaf pan with parchment, leaving a 2-inch overhang; brush with oil. Heat oil in a large saucepan over medium-high heat. Add rice, lentils, onion, and curry powder. Cook, stirring, until fragrant and toasted, about 3 minutes. Add water; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed and lentils and rice are al dente, 12 to 15 minutes. Remove from heat.
  • Stir in remaining ingredients. Transfer to pans; bake until tops are golden brown and firm, about 1 hour. Let cool at least 10 minutes.

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