One-Pot Curried Lentils & Rice
This One-Pot Curried Lentils & Rice is the perfect vegan weeknight dinner. Filled with Thai-inspired flavors and ready in 30 minutes!
Equipment
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
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
Nutrition
Calories: 519kcal | Carbohydrates: 63g | Protein: 14g | Fat: 26g