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. Source: EatingWell Magazine, April/May 2005

Susan Herr
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Tips

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; 5 g total fat; 1.9 g saturated fat; 8 mg cholesterol; 334 mg sodium. 578 mg potassium; 61.6 g carbohydrates; 13.5 g fiber; 4 g sugar; 16 g protein; 250 IU vitamin a iu; 6 mg vitamin c; 261 mcg folate; 52 mg calcium; 6 mg iron; 57 mg magnesium;

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
11/10/2014
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
06/19/2014
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
10/30/2011
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
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Rating: 4 stars
10/30/2011
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
10/29/2011
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