Curried Lentils with Rice

Curried Lentils with Rice

This is such a warming and comforting dish that can be eaten on its own or served up as a side. The Curry flavor is perfectly mellowed by the addition of Coconut Milk which also adds the right amount of creaminess. I’ve said it before and it still holds true, I love mixed Rice dishes! They are easy to make and are a great way to enjoy a protein rich meal. They can be eaten on their own or added to other dishes like salads or soups which make them incredibly versatile! I also made a very simple Cucumber Salad to serve with.

Serves 2-4

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Ingredients

3/4 cups uncooked Beluga Lentils (I like these lentils because they hold their shape well)

3/4 cups uncooked Rice ( I used a blend of Brown and Wild Rice but any variety will work)

3 tsp Curry Powder divided

1 tsp Garlic Powder

1 tsp Onion Powder

1/2 tsp Cumin Powder

Salt & Pepper to taste

8 oz Coconut Milk or Cream divided

Optional: to help flavor the Lentils 1 Veggie Bouillon Cube or 2 1/2 cups of Broth

Salt & Pepper to taste

Cucumber Dill Salad

1 Cucumber peeled and cut into thin ribbons (or any shape)

1 1/2 Tbsp of Dill chopped

Juice from 1/2 Lemon

1 Tbsp of Vegan Sour Cream (My favorite is Tofutti Brands)

Salt & Pepper to taste

Directions

1. Cook the Lentils with the Curry Powder, Garlic Powder, Onion Powder and Cumin added to 4 oz of Coconut Milk and about 2 1/2 cups of Broth or Water. Bring to a boil and then simmer covered for 20 -25 minutes or until tender but not mushy. Drain and set aside.

2. Cook the Rice with 1 1/2 tsp of Curry powder, 4 oz of Coconut Milk and the remaining water needed to cook the type of Rice you are using. (include the 4 oz of Coconut Milk in the total amount of liquid needed to cook 3/4 cups Rice). Once cooked set aside

3. Once the Lentils and Rice have cooked and cooled a bit you can mix them together. Season with Salt & Pepper before serving.

4. Make the Cucumber Salad by combining the ingredients and serving along side the Lentil & Rice Mix.