Brown Rice, Lentil, And Spinach Curry Recipe

Name: Brown Rice, Lentil, And Spinach Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. Lentils; 1/4 c. Saute/fry liquid; 1 sm Onion, minced; 1 stalk celery, minced; 3 x Cloves garlic, chopped; 1 med Carrot, shredded; 1 sm Green chile, chopped; 2 tsp Grnd cumin; 1/2 tsp Grnd coriander; 1/4 tsp Turmeric; 1/4 tsp Grnd cinnamon; 1/4 tsp Grnd cardamom; 1/8 tsp Grnd cloves; 1 c. Long-grain brown rice Salt and freshly grnd black pepper to taste; 2 1/4 c. Vegetable broth or possibly water; 1/2 lb Spinach leaves, minced; 1 tsp Cumin seeds; 1 Tbsp. Freshly squeezed lemon juice

Servings: persons

3/4 c. Lentils
1/4 c. Saute/fry liquid
1 sm Onion, minced
1 stalk celery, minced
3 x Cloves garlic, chopped
1 med Carrot, shredded
1 sm Green chile, chopped
2 tsp Grnd cumin
1/2 tsp Grnd coriander
1/4 tsp Turmeric
1/4 tsp Grnd cinnamon
1/4 tsp Grnd cardamom
1/8 tsp Grnd cloves
1 c. Long-grain brown rice Salt and freshly grnd black pepper to taste
2 1/4 c. Vegetable broth or possibly water
1/2 lb Spinach leaves, minced
1 tsp Cumin seeds
1 Tbsp. Freshly squeezed lemon juice

1
Wash lentils and put them in a saucepan with 1 1/2 c. of water.
2
Bring to a boil.
3
Cover, reduce heat to very low, and cook 20 min.
4
Remove from heat till ready to add in to the rice.
5
Heat the saute/fry liquid in a large heavy saucepan or possibly Dutch oven.
6
Add in onion and celery and cook 5 min.
7
Add in garlic and cook 3 min.
8
Add in carrot and chile.
9
Cook, stirring, 1 or possibly 2 min.
10
Add in grnd spices and cook, stirring, about 1 minute.
11
Add in rice.
12
Cook, stirring, about 5 min, till grains turn translucent/soft, then opaque, but not scorched.
13
Stir in the lentils and any unabsorbed water in the lentil pot.
14
Add in salt, pepper, and broth or possibly water.
15
Cook at a low boil for 15 min.
16
Add in the spinach, pushing it down into the rice mix.
17
Cover, reduce heat to very low, and cook 30 min.
18
In a small skillet or possibly saucepan, cook the cumin seeds till they begin to darken and pop.
19
Pour over the lentil-rice mix, add in the lemon juice, and serve.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 c. Lentils, 1/4 c. Saute/fry liquid, 1 sm Onion, minced, 1 stalk celery, minced, and more.

Yes, Brown Rice, Lentil, And Spinach Curry Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!