Spicy Red Lentils & Rice
Submitted by honeyb
One-pot red lentils and rice with mushrooms, carrots, kale, and warm Indian spices topped with cool yogurt. High-fiber, low-fat, and ready in 45 minutes.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minOne pot. Fourteen ingredients. A complete meal that checks every box. Red lentils and rice cook together with carrots, mushrooms, garlic, and scallions in a broth infused with coriander, cumin, ginger, and turmeric until everything is tender and golden.
A handful of kale gets stirred in right at the end, just long enough to wilt but still hold its color and bite.
Top each bowl with a generous dollop of cool nonfat yogurt. That creamy tang against the warm, earthy spices is what makes this dish sing.
Kitchen Tips
- Red lentils cook much faster than green or brown varieties. They break down and thicken the dish naturally, almost like a dal.
- Don’t lift the lid during the 15-minute simmer. The steam does the work and peeking lets it escape.
- Kale or spinach both work here. Spinach wilts in seconds so stir it in right before serving if you go that route.
- The yogurt on top isn’t optional. It cools the spices and adds a tangy creaminess that balances the whole bowl.
Ingredients
Directions
Sauté scallions and garlic for three minutes or until slightly softened.
Add carrots and mushrooms and sautée, stirring occasionally for 5 minutes or until carrots are crisp - tender.
Add the rice and lentils, salt, coriander, cumin, ginger and tumeric and stir to coat.
Add the water and bring to boil over high heat.
Adjust the heat so the mixture bubbles gently.
Cover and cook for 15 minutes.
Stir in the kale.
Cover and cook for 2 minutes or just until the kale is slightly wilted.
Top each portion with ¼ cup of yogurt.
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