Curried Green Lentils
Richly spiced Indian whole green lentils stewed with ginger and coriander, paired with turmeric-roasted cauliflower florets and steamed basmati rice.
- Prep: 15 min
- Cook: 30 min
- Total: 45 min
- Servings: 6
- Cuisine: Indian
- Difficulty: Medium
- Cost: $2.13/serving
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Sodium
- Low-Fat
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Sugar
- Low-Calorie
Tags
- one-pot
- roast
- healthy
- comfort food
- budget-friendly
Ingredients
- 1.5 cup brown lentils (rinsed and sorted)
- 1.5 cup basmati rice (uncooked)
- 1 head cauliflower (cut into small florets)
- 2 tablespoon avocado oil (divided)
- 1 tablespoon fresh ginger (finely minced)
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric (divided)
- 0.5 cup fresh cilantro (chopped)
- 0.5 teaspoon salt (divided)
Instructions
- Preheat your oven to 400 degrees F. Toss the cauliflower florets with 1 tablespoon of the avocado oil, 1/2 teaspoon ground turmeric, and 1/4 teaspoon of the salt. Spread on a baking sheet and roast for 22 minutes until golden-edged.
- In a medium pot, combine the basmati rice with 3 cups water. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes until fluffy.
- In a large saucepan, heat the remaining 1 tablespoon avocado oil over medium heat. Add the minced fresh ginger, ground coriander, and remaining 1/2 teaspoon turmeric, stirring for 1 minute until fragrant.
- Add the brown lentils, 4 cups water, and remaining 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until the lentils are creamy and tender.
- Stir the fresh cilantro into the cooked lentils. Ladle the warm spiced lentils over basmati rice and serve alongside the roasted golden cauliflower.
Notes
Ginger, turmeric, and coriander build fragrant Indian curry depth without cumin, alliums, or nightshade peppers.
Nutrition (per serving)
- Calories: 418
- Protein: 18.1 g
- Carbohydrates: 76.6 g
- Fat: 4.8 g
- Fiber: 7.7 g
- Sodium: 243 mg
- Saturated Fat: 0.7 g
- Sugar: 4.8 g