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Curried Lentils & Rice

A tasty plant-based dish with healthy lentils, brown rice, lemon, curry, garlic, spinach and tomatoes.
Prep Time5 mins
Cook Time30 mins
Course: Main Course, Side Dish
Keyword: brown rice, curry, lentils, plant based, spinach, tomatoes, vegetarian
Servings: 4
Author: Nicole Coudal


  • 2 Tb. Olive oil
  • 1/2 c. Brown rice (dry)
  • 1 Medium onion, chopped
  • 2 Garlic cloves, peeled and minced
  • 1 tsp. Curry powder
  • 1 tsp. Kosher or sea salt
  • 2 c. Water
  • 1 Tb. Fresh lemon juice
  • 1/2 c. Green or brown lentils (dry)**
  • 2 c. Baby spinach leaves, chopped (alt: 1 box frozen spinach, thawed & squeezed dry)
  • 10-12 Cherry or grape tomatoes, halved or chopped
  • Kosher or sea salt, to taste
  • Freshly ground black pepper, to taste


  • In a deep pan over medium/high heat, add olive oil, rice, onion and garlic and stir to combine. Cook until onion is translucent (about 3 minutes), stirring periodically. Add curry powder and salt; mix well.
  • To the mixture, add water, lemon juice and lentils. Reduce heat to medium/low, cover pan and simmer gently about 30 minutes (if it starts to rapidly boil, reduce heat a little more). When lentils are tender and rice is cooked (test by tasting each), stir in spinach then cover for about 2 minutes to warm up/soften the spinach.
  • Remove from heat. Season to taste with salt and pepper, if desired. Top with tomatoes and serve.


**Before adding dry lentils to the pan, be sure that there are no little stones in the batch.