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Homemade Curried Rice and Red Lentils photo

Curried Rice and Red Lentils

This Curried Rice and Red Lentils is a comforting one-pot meal bursting with flavor!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1 tablespoon curry powder (see notes)
  • 3/4 cup uncooked red lentils
  • 1 cup uncooked long grain white rice (see notes)
  • 3 cups vegetable stock (see notes)
  • to taste Salt
  • to taste Pepper
  • Chopped parsley or cilantro (for garnish, optional)

Equipment

  • Large pot
  • Chopping board and knife
  • Measuring cups and spoons
  • Spoon or spatula

Method
 

Instructions
  1. In your large pot, heat the vegetable oil over medium heat. Once hot, add the chopped onion and sauté for about 5-7 minutes, or until the onion becomes translucent and slightly golden.
  2. Sprinkle the curry powder over the sautéed onions and stir well. Cook for an additional minute to allow the spices to bloom and release their aromatic flavors.
  3. Add the uncooked red lentils and long grain white rice to the pot. Stir everything together, making sure the lentils and rice are well coated in the fragrant onion and curry mixture.
  4. Carefully pour in the vegetable stock, stirring to combine all the ingredients evenly. Bring the mixture to a gentle boil.
  5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. Stir occasionally to prevent sticking and ensure even cooking.
  6. After 20 minutes, check the rice and lentils for doneness. They should be tender and the liquid mostly absorbed. Season with salt and pepper to taste. Fluff the mixture with a fork and add chopped parsley or cilantro for a fresh touch.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • To reheat, add a splash of water or vegetable stock to loosen it up.
  • Consider freezing portions for up to 3 months and thawing in the refrigerator overnight before reheating.