Description
My Lentils and Rice with Curry Yogurt is a protein packed, vegetarian meal, that you can enjoy for lunch or dinner. It’s a great way to use leftover rice and can be made with whatever kind of beans you have on hand. The curry yogurt adds protein and tons of flavor to this filling and cozy plant based meal.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil, or oil of choice
- 1/2 medium sized yellow onion, diced
- 2–3 cloves garlic, minced
- 1 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt, plus more to taste
- 1/2 tablespoon butter
- 2 cups cooked rice
- 2 cups cooked brown lentils
- Optional toppings: toasted walnuts, dried cranberries, pomegranate seeds, chopped cilantro, diced cucumber, fresh lemon juice
Yogurt Sauce
- 1 cup plain, non-fat Greek yogurt
- 1 tablespoon fresh chopped cilantro, plus more for garnish
- 1/2 teaspoon yellow curry powder, or more if desired
- 1/4 teaspoon garlic powder, or 1 clove minced garlic
- Fresh lemon juice, to taste (I used about 1 tablespoon)
- Salt, to taste
Instructions
- Heat a large pan over medium heat and add in 1 tablespoon of extra virgin olive oil and the diced onion. Stir together and cook until onion is softened and starting to brown, this will add even extra flavor, 3-4 minutes. Next, add in the butter, minced garlic, cumin, paprika, smoked paprika, salt and pepper. Mix everything together well and let cook until garlic is fragrant, about 1 minute.
- Next, add in the cooked rice and lentils and stir everything together, until rice and lentils are coated with the oil and spices. I like to cook for about 5-10 more minutes, until the rice and lentils get a little bit crispy. You can use your spatula to press them down and then let cook for about 2-3 minutes before stirring and then repeat. Season with extra salt and pepper, if needed.
- The yogurt sauce can be made up to 3 days in advance. Add yogurt to a medium sized bowl and then add in the curry powder, chopped cilantro, fresh lemon juice and salt. Mix together well, adjust flavors as needed, and refrigerate for up to 5 days.
- Serve lentils and rice by spreading half of the yogurt mixture down on a plate, or bowl. Next, add on half of the rice and lentils and then top with your favorite toppings. Make sure to get a bite with the yogurt and enjoy!
Notes
This recipe makes 2 large sized servings, or about 3 medium servings.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Vegetarian
- Method: Stovetop
- Cuisine: American
