Lentil and beans curry rice dish


"I came up with this when looking through my pantry and trying to figure out what to eat for lunch. I was surprised with the results because it was just an experiment but it is delicious. It only has lentils, chick peas, and red rice in it but it has plenty of flavor. It doesn't take to long to make if the rice is precipice."
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Serving size has been adjusted!
Original recipe yields 7 servings

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  • Prep

  • Cook

  1. Make sure the rice is precooked before starting this recipe. For me it took an hour and a half to cook the rice, but I used a rice cooker, so if cooking it on the stove is shorter it might not matter as much, and the rice can always be added after the lentils and beans are cooked.
  2. 1. Cook lentils with 2 cups of water. There is no need to boiled the water before you put the lentils in, but rinsing the lentils with water before hand is a smart thing to do since it makes sure there there is no extra dirt or rocks. While the lentils are cooking put in all the spices. Those are just the ones I decided to put in, but you can put in what ever you want. Put in around 1/2 to 2 teaspoons of each, in the list above the spices higher in the list are more important than the one lower in the list, so pic you what u that. For reference.
  3. 2. Once lentils are 3/4 the way cooked, so that only half an inch or less of water is on top, put in the chick peas.
  4. 3. As soon as the lentils Are done and there is no or very little liquid left, put in the precooked rice. Add any roe spices you want to, then serve hot!


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