Curried Rice Pilaf With Red Lentils Recipe

Recipe By Slurrp

This curried rice pilaf with red lentils is a flavorful and nutritious dish that combines the aromatic spices of curry with the earthy taste of lentils. The rice is cooked in a fragrant broth infused with turmeric, cumin, and coriander, giving it a vibrant yellow color and a rich, savory flavor. The addition of red lentils adds protein and texture to the dish, making it a satisfying vegetarian main course or a delicious side dish. Serve this pilaf with a dollop of yogurt and a sprinkle of fresh cilantro for a complete and satisfying meal.

4.9
23 Rating -
Rate
Vegdiet
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
Curried Rice Pilaf With Red Lentils
plan
Bookmark

ingredients serve

Ingredients for Curried Rice Pilaf With Red Lentils Recipe

  • 1/2 tablespoon Vegetable Oil
  • 1/4 Onion, Finely Chopped
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 tablespoon Curry Powder
  • 1/4 teaspoon Turmeric
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Coriander
  • 1/4 cup Basmati Rice
  • 0.13 cup Red Lentils
  • 1/2 cup Vegetable Broth
  • As required Salt, To Taste
  • as required Fresh Cilantro, For Garnish

Directions: Curried Rice Pilaf With Red Lentils Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat oil over medium heat. Add onion and garlic, and sauté until softened.
  • STEP 2.Add curry powder, turmeric, cumin, and coriander to the pan, and cook for another minute to toast the spices.
  • STEP 3.Add rice and lentils to the pan, stirring to coat them in the spices. Pour in vegetable broth and bring to a boil.
  • STEP 4.Reduce heat to low, cover the pan, and simmer for about 20 minutes, or until the rice and lentils are tender and the liquid is absorbed.
  • STEP 5.Remove from heat and let the pilaf sit, covered, for 5 minutes. Fluff the rice with a fork before serving.
  • STEP 6.Garnish with fresh cilantro and serve hot as a main course or a side dish.

Cooking Tips

  • To enhance the flavor, toast the rice and lentils in the spices before adding the broth.
  • For a spicier version, add a pinch of cayenne pepper or red chili flakes.
  • You can add vegetables like peas, carrots, or bell peppers to the pilaf for added color and nutrition.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the pilaf in a microwave or on the stovetop with a splash of water to prevent it from drying out.
  • Serve the curried rice pilaf as a main course with a side of yogurt or raita, or as a side dish alongside grilled chicken or roasted vegetables.
Nutrition
value
374
calories per serving
16 g Fat8 g Protein48 g Carbs10 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    8g
  • Carbs
    48g
  • Fiber
    10g

MacroNutrients

  • Carbs
    48g
  • Protein
    8g
  • Fiber
    10g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    54mg
  • Iron
    3mg
  • Vitamin A
    2488mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    78mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    70mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    77mg
  • Manganese
    < 1mg
  • Phosphorus
    119mg
  • Selenium
    3mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp