Curried Lentil and Brown Rice Skillet
A hearty and flavorful curried lentil and brown rice skillet that's quick to prepare and perfect for a budget-friendly vegetarian meal.
5 min
Prep
20 min
Cook
4
Serves
360
Calories
Macros · per serving
14g protein
65g carbs
6g fat
Ingredients
For 4 servings
- 1 cup brown rice
- 1 cup dried lentils
- 1 onion
- 1 carrot
- 1 cup frozen peas
- 2 cloves garlic
- 2 tablespoons vegetable oil
- 2 teaspoons curry powder
- salt — to taste
- black pepper — to taste
- 4 cups water
Instructions
- 1
Rinse the brown rice and lentils under cold water.
- 2
Dice the onion and carrot, and mince the garlic.
- 3
Heat the vegetable oil in a large skillet over medium heat.
- 4
Add the diced onion, carrot, and minced garlic to the skillet. Sauté until the onion is translucent, about 3 minutes.
- 5
Stir in the curry powder and cook for another minute until fragrant.
- 6
Add the rinsed rice and lentils to the skillet, and stir well to combine with the vegetables and spices.
- 7
Pour in the water, season with salt and pepper, and bring to a boil.
- 8
Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice and lentils are tender and the water is absorbed.
- 9
Stir in the frozen peas during the last 5 minutes of cooking.
- 10
Remove from heat, let sit for a few minutes, then fluff with a fork before serving.
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