Curried Rice and Red Lentils

Curried Rice and Red Lentils
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 242.6
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 395.2 mg
  • Total Carbs: 44.1 g
  • Dietary Fiber: 5.8 g
  • Protein: 9.5 g

View full nutritional breakdown of Curried Rice and Red Lentils calories by ingredient
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adapted from Mark Bittman's The Best Recipes in the World adapted from Mark Bittman's The Best Recipes in the World
Number of Servings: 6


    1 T vegetable oil
    1 large onion, chopped
    1.5 T curry powder (I used a combination of tumeric, garam masala, cumin, and cayenne pepper - adjust according to your flavour preferences)
    3/4 cup red lentils (also called dal or pulses)
    1 cup short grain brown rice (original recipe calls for long grain white - but we don't keep that in the house)
    3 cups water
    salt, pepper to taste
    1 T chopped parsley


Put the oil in a large, heavy pan with a tight lid and heat for one minute. Add onion and saute 3-5 minutes, until starting to brown on the edges. Add curry powder and saute 1 minute, then add water and bring to a boil. Add lentils and rice, bring back to a boil, then lower heat to a steady simmer and cover.

Cook 25 minutes, or until lentils and rice are tender. (Bittman says if the liquid is not all absorbed, boil off the excess, but after 25 minutes all my water had been absorbed.) Season with salt and pepper. Garnish with chopped parsley.

Number of Servings: 6

Recipe submitted by SparkPeople user MADEMCHE.

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