Curried Lentils & Veggies Recipe

Name: Curried Lentils & Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup red lentil; 1 cup basmati rice; 3 cups broth; 1 cup milk; 1 leek, diced; 2 garlic cloves, minced; 4 carrots, sliced; 1 head broccoli, diced; ½ teaspoon salt; 1 tablespoon curry paste; ½ teaspoon mango chutney; 3 tablespoons honey

Servings: persons

1 cup red lentil
1 cup basmati rice
3 cups broth
1 cup milk
1 leek, diced
2 garlic cloves, minced
4 carrots, sliced
1 head broccoli, diced
½ teaspoon salt
1 tablespoon curry paste
½ teaspoon mango chutney
3 tablespoons honey

1
Place lentils, rice, broth (I like chicken or vegetable broth), milk (we use soy milk), leek, garlic, carrots, and broccoli in large pot and bring to a boil.
2
Reduce to a simmer and cover.
3
Cook until veggies, lentils, and rice are tender.
4
Add water or additional broth if necessary.
5
And salt, curry paste (add to your taste), mango chutney, and honey (only sweeten to your taste) and simmer for a few more minutes, until the liquid is absorbed.
6
We serve with olive oil (or canola) to drizzle over top and add a bit of salt.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 cup red lentil, 1 cup basmati rice, 3 cups broth, 1 cup milk, and more.

Yes, Curried Lentils & Veggies falls under the Soups & Stews 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.

Curried Lentils & Veggies

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