Pop this fast and fragrant vegetarian dish into the oven and forget it till the timer rings. Serve as a main course on a bed of wilted spinach to add color and maximize iron absorption or serve as a side with Turkish Chicken Thighs.

Susan Herr
Source: EatingWell Magazine, April/May 2005




Ingredient Checklist


Instructions Checklist
  • Place rack in lower third of oven; preheat to 350F.

  • Melt butter over medium-high heat in a large ovenproof Dutch oven; add rice and cook, stirring, until lightly toasted, about 1 1/2 minutes. (If using curry powder, add it now and cook, stirring, until fragrant, about 15 seconds.) Add water. Stir in lentils, garlic cloves, cinnamon stick, ginger, curry paste, if using, and salt; bring to a boil, stirring to dissolve the curry paste.

  • Cover the pot tightly with a lid or foil. Transfer to the oven and bake until the rice and lentils are tender and all the water is absorbed, 50 to 55 minutes. Fluff with a fork, removing the cinnamon stick and ginger slices. Serve garnished with scallions.


Note: Red curry paste is a blend of chile peppers, garlic, lemongrass and galangal (a root with a flavor similar to ginger). Look for it in jars or cans in the Asian section of the supermarket or specialty stores.

Nutrition Facts

338 calories; protein 16g 32% DV; carbohydrates 61.6g 20% DV; exchange other carbs 4; dietary fiber 13.5g 54% DV; sugars 4g; fat 5g 8% DV; saturated fat 1.9g 10% DV; cholesterol 7.6mg 3% DV; vitamin a iu 249.6IU 5% DV; vitamin c 5.9mg 10% DV; folate 261.1mcg 65% DV; calcium 51.5mg 5% DV; iron 5.6mg 31% DV; magnesium 57.2mg 20% DV; potassium 577.9mg 16% DV; sodium 333.8mg 13% DV; thiamin 0.3mg 25% DV.

Reviews (5)

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5 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Delicious and Filling I used red lentils and wehani rice in the recipe and it really turned out great! For a bit more zing I added some minced hot peppers and it made for an excellent taste sensation! Wehani is a chewier rice (which I like personally) and it holds together well. I agree with the others that it did need more salt. I think if someone isn't eating a ton of processed food and instead cooking something like this for supper a bit more salt will not hurt. Read More
Rating: 4 stars
Delicious! This meal was very simple to prepare and very tasty! I used 1 tsp. ground cinnamon instead of a stick and omitted the ginger because I don't have any. I also doubled the salt like others recommended and it came out great! I will definitely make this again! Pros: Easy tasty Read More
Rating: 4 stars
I would rank this recipe as a good/great. Not in my top 25 of all time. Its decent but nothing to write home about. Then again the smell was FANTASTIC. It smelled like this was going to be a winner but once tasted it was disappointing. Which made no sense because i added 6 garlic cloves and a little bit more of the curry powder. To attempt to correct this I added a tad bit more of salt and then the flavors popped. So I would suggest doubling the salt. I would make it again because it was super easy but this recipe is not going to be a regular. Read More
Rating: 4 stars
I agree with the previous commenter -- needs 1.5 to 2 times as much salt as is called for. As written it produces a fragrant and mildly flavorful dish that can stand on its own as a side but needs yogurt (or something) to serve as a main dish. The seasonings should also be increased. Read More
Rating: 4 stars
I love how easy this is to make and very wholesome too. Will definitely be making this again. Followed the advice of others and added a lot more salt (which I am usually too stingy with anyway). Read More