Scottish Cancer Prevention Network

Spiced Curried Lentils and Rice


Jan 20
Serves 4 45 Minutes


  •  2 teaspoons vegetable oil
  • 1 1/2 cups onions, chopped
  • 1 teaspoon grated, root ginger
  • 2 garlic cloves, finely chopped
  • 1/2 red chilli, finely chopped (remove seeds if you don’t want it too hot)
  • 1 cup red lentils, rinsed and drained
  • 1/2 cup basmati rice or 1/2 cup other long grain rice
  • 3 cups water or 3 cups stock
  • 1 tablespoon curry powder
  • 1 cup frozen peas, defrosted
  • 1 cup diced tomato (fresh or tinned
  • 1 cup of other chopped vegetables - fresh or frozen eg broad beans, green beans / broccoli florets / sliced red or green pepper
  • A big handful of chopped coriander
  • A small dish of mango chutney


  1. Pour the oil into a medium or large saucepan with a lid over medium heat.
  2. Add the onion, ginger, garlic and pepper. Sauté for 1 to 2 minutes. Cook until onion begins to slightly soften, about 5 minutes.
  3. Add lentils, rice, curry powder, and water / stock Stir well.
  4. Cover the pan and bring to a boil. Reduce heat to low and simmer for 35 minutes.
  5. Remove from heat, add peas and other vegetables except the tomatoes to pot, replace cover and let sit undisturbed for 5 more minutes.
  6. Add tomatoes and salt and fluff up with a fork. Transfer to a warm serving plate. Top with coriander. Serve immediately with the mango chutney as a side dish.
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