Curried Red Lentils with Turmeric Rice
Ingredients
Curried Lentils
- 1 onion, small chopped
- 4 cloves garlic minced
- 1 inch piece ginger peeled and minced
- 1.5 tsp olive oil (sub water or broth for oil free option)
- 1 medium sweet potato, chopped into 1/2" cubes (approx. 1 cup)
- 1 can coconut milk 13.5 oz
- 2 cups water
- 1 cup red lentils dry
- 2 tsp curry powder
- 3/4 tsp salt or to taste
Turmeric Rice
- 1 cup White Jasmine Rice dry
- 1.5 cup water
- 1/2 tsp turmeric dry
- 1/4 tsp ground black pepper
Instructions
To make the Curried Lentils
- Saute the onion, garlic and ginger with the olive oil (or water/broth if you wish to avoid oil) over medium high heat for 3-5 minutes, until onion is soft.
- Add the curry powder to the pan along with the coconut milk, water, sweet potatoes and red lentils. Stir to combine everything.
- Lower the heat to medium and allow the lentils to simmer, covered, for 50 minutes. You will want to stir occasionally, especially near the end of the cook time, to keep the lentils from cooking to the bottom of the pan. The sweet potatoes and lentils should both be soft and well cooked.
- Add salt at the end, adjusting amount based on your taste.
For the Turmeric Rice
- Combine the rice, water, turmeric and pepper in a sauce pan. Bring to a boil. Reduce heat to medium and allow the rice to simmer, covered, for 15 minutes.
- Remove pan from heat. Keep covered for 10 minutes.
- Fluff rice with a fork.
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