Rating: 4 stars
2 Ratings
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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




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

1 1/4 cups
338 calories; protein 16g; carbohydrates 61.6g; dietary fiber 13.5g; sugars 4g; fat 5g; saturated fat 1.9g; cholesterol 7.6mg; vitamin a iu 249.6IU; vitamin c 5.9mg; folate 261.1mcg; calcium 51.5mg; iron 5.6mg; magnesium 57.2mg; potassium 577.9mg; sodium 333.8mg; thiamin 0.3mg.

3 1/2 starch, 1 1/2 lean meat, 1/2 fat