This delicious Lentil Curry and Rice recipe is perfect for cold winter days! A family favorite, curried lentils are a comfort food at our house. I usually double this recipe, since my older kids like to take leftovers in a thermos the next day.
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Lentils are super convenient as they don’t require any soaking. Remember to rinse lentils well and check for any pebbles or debris. I also like to rinse my rice to remove any dust or excess starch. A fine-mesh strainer is an invaluable tool for rinsing smaller grains and legumes.
Chop the onions and jalapeno pepper. If you like it spicy, you can leave the seeds in. Add all of the ingredients to a stock pot or pressure cooker.
The amount of water you add depends on the cooking method you use and your desired consistency. I prefer using my Instant Pots for both rice and legumes, but you can also prepare this recipe on a stovetop. Follow standard cooking times for lentils in either case.
Sometimes I’ll use my manual pressure cooker on the stove if I’m in a rush, as it tends to go even faster.
Once the lentils are done, you can add a little chopped cilantro. Occasionally, I’ll add a squeeze of lemon juice to give it a little zest.
Basmati rice pairs well with this lentil curry! Spice it up with a dash of cayenne pepper and enjoy!
Easy Lentil Curry & Rice
Ingredients
Equipment
Method
- Cook rice according to package directions.
- Rinse lentils, keeping an eye out for any debris or pebbles.
- Chop the onion and jalapeno.
- Add lentils, onions, jalapeno, spices, and salt to the pot.
- Add water.
- Cook according to your desired method: For stovetop, simmer for 30-45 minutes until tender. For Instant Pot, cook for 8-10 minutes on high, allowing pressure to release naturally.
- Add chopped cilantro and a squeeze of lemon juice, if desired.
- Serve over rice.