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Lentil curry with brown rice & split peas
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Lentil curry with rice & split pea

Lentil curry with rice & split pea is a vegan and really easy meal to cook. It's healthy with whole ingredients. A comforting spiced lentil curry made simple for you to cook in less than 35 minutes.
Prep Time5 mins
Cook Time30 mins
10 hrs
Total Time10 hrs 35 mins
Course: Main Course
Cuisine: anti-inflammatory, healthy, plantbased, Vegan
Keyword: lentil curry, lentil curry recipe
Servings: 4 people
Calories:
Author: Githu

Ingredients

  • 1 cup red lentils
  • 1 cup brown rice
  • 1 cup split green peas
  • 1 tablespoon cilantro seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon dried basil
  • 1 tablespoon dried chives
  • piece fresh ginger root
  • piece fresh turmeric root
  • 3 bay leaves
  • 2 medium onions
  • 3 cloves garlic
  • 2 tablespoon coconut oil olive oil or any healthy oil
  • 5 cups boiling water
  • 4 tablespoon yummy creamy carrot sauce: use any cream or coconut cream
  • pinch of salt
  • pinch of ground pepper freshly ground will be the best
  • pinch of cayenne pepper
  • handful fresh spinach
  • handful fresh mushrooms

Instructions

  • Wash and soak your lentils, split peas, and rice in a single large bowl of at least 10h. Make sure to add a lot of water as these are going to swell and double the volume.
  • Place a big saucepan on medium heat and bring all the dry spices and leaves, cover and stir now and then for about 5 mins.
  • Meanwhile, chop the onions, mince the ginger, turmeric, and garlic. Bring them in the pan and give them a stir for 2 mins before adding the coconut oil and stir again. cover them and let them cook for 8 mins on medium heat as you keep on stirring. 
  • Rince the legumes and drain the water. 
  • Bring them in the pan, stir everything together, then cover with some boiling water. The water should be covering about 2 cm above the legumes. 
  • Increase the heat till the boiling takes place then reduce to medium high heat
  • Cover and let this cook for about 12 minutes on medium heat, you keep on stirring now and then, BUT YOU MUST BE VERY GENTLE when STIRRING.
  • In between, add any cream of your choice, I added my yummy creamy carrot sauce.
  • During this time, rinse out your spinach, cut them into halves if you've big leaves. wipe your mushrooms with a kitchen paper to wipe off any soil. Cut them into desired size.
  • Add salt, peppers and turn off the heat. 
  • Add the mushrooms and the spinach, fold them in GENTLY, Cover, and leave the meal to cool for about 10 mins then serve and enjoy your lentil curry with rice & split peas. 
  • NOTE; since the legumes are already soft and swollen, they're not going to take long to cook, so don't overload them with water unless you want a lot of sauce which we can say soup!

Notes

This Lentil curry with rice & split pea dish will yield more for the next meal depending on how many people you have for your meal.. 
Feel free to substitute the spices or go without some. 
BUT ginger, turmeric, and cilantro, either fresh or dried are a must to make this curry. 
What I want you to take here with you is, you can make a delicious dish without all the ingredients that original recipes call for.
Be free in your kitchen and have fun while cooking.
kiss you.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg