One-Pot Curried Lentils & Rice
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This One-Pot Curried Lentils & Rice is the perfect vegan weeknight dinner. Filled with Thai-inspired flavors and ready in 30 minutes!
I love an easy weeknight dinner! This One-Pot Curried Lentils & Rice is made in one pot (obviously), and in just 30 minutes. Filled with veggies and protein-packed lentils. This one is going to be on your regular rotation!
Step One: Prep the Ingredients
The great part about this recipe is that there is very little prep. Just dice 1/2 of an onion, some garlic and bell peppers. Heat some oil in a skillet and add the veggies. Cook for a couple of minutes, before adding in the red curry paste.
Red curry paste has SO much flavor, it really adds so much to this recipe. Once the red curry paste has cooked down for about a minute, add in the rice, cooked lentils, coconut milk, broth and soy sauce. Give everything a good mix and bring it to a boil. Cover, lower the heat and simmer for 15 minutes.
Step Two: Add the Greens
After the rice has simmered for 15 minutes, it should be mostly cooked. Remove the lid, add chopped spinach, green onion, cilantro and lime juice. Mix until the spinach has wilted and the rice finishes cooking, about 5 minutes.
Give it a taste to see if you need to add more lime juice, or another splash of soy sauce. And you are ready to dig in.
Step Three: Serve it Up
Spoon some of the lentils and rice onto each plate and top it off with some Thai basil. Serve with lime wedges on the side for a little more tang.
This is great for a busy weeknight when you are short on time and want something nutritious and delicious! The leftovers are great the next day for lunch too!
Need more recipe inspo? Check these out:
One-Pot Curried Lentils & Rice
Ingredients
- 1 tablespoon oil I used avocado oil
- 1/2 large yellow onion or sub 1 small, diced
- 2 cloves garlic minced
- 2 bell peppers diced
- 3 tablespoons red curry paste
- 1 cup basmati rice dry
- 1 1/4 cups cooked lentils
- 1 15-ounce can coconut milk
- 1 cup broth I used vegan chicken broth
- 1-2 tablespoons low sodium soy sauce
- 1 cup spinach chopped
- 3 green onions diced
- 2 tablespoons cilantro chopped
- 1 lime juiced, plus more for serving
- Thai basil optional, for serving
Equipment
Instructions
- Heat the oil in a skillet over medium heat. Add the onion, garlic & bell pepper and cook for 2 minutes. Add the red curry paste and cook for another minute. Pour in the rice, lentils, coconut milk, broth & soy sauce and mix to combine. Bring to a boil, cover, lower the heat and simmer for 15 minutes.
- Remove the lid, add the spinach, green onions, cilantro and lime juice. Cook for another 5 minutes, stirring frequently. Taste and adjust the seasonings as needed.
- Serve hot with Thai basil and more lime wedges on the side.
Video
Absolutely delicious!!! This will be made again in the near future. So flavorful. Thanks for another great recipe!
Tasty, but a bit hot/spicy for my wimpy mouth.
Hi! I made this and it was so good! I was looking for the serving size. I know it says 519 calories a serving but wasn’t sure what the serving amount is? Thank you!
Hi Danielle – this recipe has 4 servings. It is listed under the title in the recipe card. I know it is a little hard to find 😉 So glad you liked it!
Hi! Can’t wait to make this. Is it okay to
Precook the rice and add at the end? I always struggle
To make rice outside
Of a rice cooker.
Yes, but you will want to reduce the liquid, otherwise you will end up with more of a soup.