Curried Lentil Rice #CulturedKitchen
Did you now that 2016 is the year of the pulses? Me neither until recently! Maybe it’s a sign I should add more pulses to our meals? They are healthy with lots of fibre and protein and can be used in a variety of interesting ways. The word “pulse” comes from the Latin “puls” and are the edible seeds of plants in the legume family.
Some examples of pulses include chickpeas, green split peas, aduki beans, mung beans, red lentils, green lentils, black eyed peas, kidney beans, yellow split peas, soya beans, pinto beans, black turtle beans and many more.
The pulse I’m most familiar with is green lentils. I often serve a can of cooked lentils as a side dish to our meals. Another recipe I’ve been making for years is Lentil Rice. Our old neighbour in Petawawa made a batch and I was surprised how delicious it was. I think that was my first experience with lentils. I asked her for the recipe and have been making it regularly for 17+ years!
The Cultured Kitchen March challenge was to create a recipe with a pulse of my choosing. I decided to “Mix in a little India” in an old favourite, Lentil Rice. The result was fabulous. I may even like this version better than the original!
This recipe makes an excellent side for chicken or beef. I ended up eating a bowl of it on its own for lunch. It’s great for a Meatless Monday too.
The longest part of the preparation is cooking the rice. I used converted white rice which takes about 20 minutes to cook. Save on time by using instant rice if you prefer.
I also like to saute the onions and garlic for a few minutes to soften them and tone down the strong flavours. I heat the lentils up in a small saucepan too, but you can use them straight out of the can if you like. I prefer them to be heated up a bit.
Curried Lentil Rice
Vibrant, spicy and healthy! This delicious side dish is perfect for a Meatless Monday or to serve with some chicken for a hearty meal.
- 2 cups cooked white rice
- 540 ml can of lentils (any variety), rinsed and drained
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 tbsp Patak’s Hot Curry Paste
- 2 tbsp fresh cilantro, chopped
- juice of half a lemon
- Heat lentils in a small saucepan over medium low heat. Set aside.
- Add olive oil to a skillet and saute onions and garlic for 3 to 4 minutes, until softened.
- In a large bowl, combine cooked rice, lentils, cooked onions and garlic, Patak’s Hot Curry Paste, cilantro and lemon juice. Stir. Serve hot.
The curry paste adds a beautiful and vibrant orange colour to the dish. This is a great recipe to add some extra fibre and protein to your family’s diet.
What are your favourite pulses?
Disclosure: I am part of The Cultured Kitchen Ambassador program in partnership with Patak’s Canada and Blue Dragon Canada and I received special perks as part of my affiliation with this group. The opinions on this blog are my own.