Curried Spinach Lentil Rice Bake Recipe

Name: Curried Spinach Lentil Rice Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cups Raw Brown Lentils; 1-⅓ cup Water; 1 cup Chopped Onion (yellow Or Red); 1 clove Finely Chopped Garlic; 10 ounces, weight Fresh Spinach, Rinsed, Dried And Finely Chopped; 3 Tablespoons Olive Or Canola Oil; 1 cup Brown Rice; 2 teaspoons Yellow Curry Powder; 1/2 teaspoons Salt; 1/2 teaspoons Freshly Ground Black Pepper; 2 cups Coconut Milk

Servings: persons

⅔ cups Raw Brown Lentils
1-⅓ cup Water
1 cup Chopped Onion (yellow Or Red)
1 clove Finely Chopped Garlic
10 ounces, weight Fresh Spinach, Rinsed, Dried And Finely Chopped
3 Tablespoons Olive Or Canola Oil
1 cup Brown Rice
2 teaspoons Yellow Curry Powder
1/2 teaspoons Salt
1/2 teaspoons Freshly Ground Black Pepper
2 cups Coconut Milk

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1.
2
Measure the lentils into a strainer, pick them over and remove any stones.
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Rinse thoroughly under running water.
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Transfer rinsed lentils to a saucepan and add the water.
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2.
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Set pan on the stove top, bring the water to boil then set the heat to medium low to simmer for 25 minutes.
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3.
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While lentils are cooking, use a knife or food processor to prep the veggies (if you havent already).
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4.
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Preheat oven to 350 degrees F. In a large skillet, heat oil over medium-high heat.
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Add chopped onions and garlic; then stir until onions are translucent and softened.
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Stir in rice, curry powder, salt and pepper; cook 2 more minutes.
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Add chopped spinach, cooked lentils and coconut milk and cook for 1 minute.
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5.
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Transfer the lentil rice mixture to an oven safe dish (1.5 quart round or 8 inch square); cover with an oven safe lid or aluminum foil and bake 35 minutes.
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Notes 1.
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For cooking lentils, the ratio of water to lentils is essential.
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Excess water will make the lentils too soft and break the shape of lentils.
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1/2 cup raw lentils usually yields 1 1/2 cups cooked lentils.
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2.
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Keep extra top space in the oven safe dish for expansion while baking in oven.
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I normally leave 2 inches of unfilled space on top.
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3.
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The assembled dish can be prepared one day before baking and stored in fridge.
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If the dish goes right from the fridge to the oven, an extra 10 minutes baking time is needed.

419

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 11 ingredients. The key ingredients include: ⅔ cups Raw Brown Lentils, 1-⅓ cup Water, 1 cup Chopped Onion (yellow Or Red), 1 clove Finely Chopped Garlic, and more.

Yes, Curried Spinach Lentil Rice Bake 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!

Curried Spinach Lentil Rice Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions