I’ve decided to keep up with my current curry kick and bring you another recipe featuring my favorite spice. This time I’m going for curried lentils. I found this recipe on Wikihow and based my recipe off of it, only tweaking it slightly. I fell in love with lentils about 4 years ago when my stepmother Maria made a huge pot of lentil soup for Christmas. That soup is still one of the best I’ve had, ever. Now I’m sure I had lentils before that point, but they obviously didn’t make a huge impact on me because I can’t remember them before that moment.
The great thing about lentils is that they are delicious, versatile and best of all, inexpensive. A perfect fit for my cheap gluten-free Vegan MoFo theme. You can get a pound of them for less than $2 and that gets you a whole lotta lentils. I’m guessing you can get them for even cheaper by buying them in bulk but I grabbed mine at Trader Joe’s.
Normally I’m a brown rice kinda girl, but something about these lentils was screaming jasmine rice to me and I figured it was best to listen. To give it a little extra flavor I cooked it with 1/2 cup coconut milk and 1 1/2 cups water as opposed to just water and the results were fantastic! The white rice provides a nice visual contrast as well and I always like my dishes to look pretty 🙂
This recipe makes a ton of lentils, way more than two people could eat in one meal. Store them in the fridge and add them to wraps, salads or use them as a dip for chips. Being able to use them in numerous meals is another cost saving bonus!
1lb lentils (I used green) $1.69
1 TBSP olive oil $.12
2 celery stalks $.30
1 cup diced onion $.73
3 cloves garlic $.36
2 TBSP curry powder $.19
2 cups veggie broth $.96
4 cups water FREE!
Salt & Pepper $.08
Total for lentils (approx 6 cups) $4.43 or $.74 per cup
2 cups lentils $1.48
1 cup uncooked Jasmine Rice $1.20
1 green onion $.14
Hot sauce (for garnish) – this is optional so I’m not going to add it into the cost
Total $2.82 or $1.41 per serving (feeds 2)
Curried Lentils Over Jasmine Rice
By September 23, 2013Published:
Spicy curried lentils served over jasmine rice garnished with sliced green onions.
- 1 LB Whole Lentils
- 1 TBSP Olive Oil
- 2 STALKS Celery Diced
- 1 CUP Onion Diced
- 3 CLOVES Garlic Minced
- 2 TBSP Curry Powder
- 2 CUP Veggie Broth
- 4 CUP Water
- 1 TSP Salt
- 1 TSP Pepper
- 1 CUP Uncooked Jasmine Rice
- 1/2 CUP Coconut Milk
- Rinse lentils and remove any weird bits.
- Sauté onions, celery & garlic in olive oil until they start to get tender, about 5-6 minutes.
- Add in curry powder, veggie broth, water, lentils and salt & pepper. Bring to a boil.
- Cover and reduce heat and continue to cook until most of the liquid is absorbed, about 45 minutes.
- Cook rice according to package directions (I subbed 1/2 cup coconut milk into the required 2 cups of water for added flavor).
- Spoon lentils over rice and top with green onions and hot sauce (optional)