Curried Lentil and Rice Casserole

Serves 4


  • 2 tbsp. extra virgin olive oil or coconut oil
  • 1 medium onion, chopped
  • 2 tbsp. finely chopped fresh ginger
  • 1 tbsp. finely chopped fresh turmeric (or 1 tsp. dried)
  • 2 tsp. curry powder
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. cinnamon
  • 2 tsp. sea salt
  • 4 carrots, chopped
  • 1.5 cups French lentils or black beluga lentils
  • 1 cup long grain brown rice
  • 5 cups filtered water
  • 1 can coconut milk

Preheat oven to 350 degrees F. Heat a 10-inch skillet over medium heat. Add the olive oil and onions; sauté for 5 to 6 min. Add ginger, turmeric, spices and salt. Continue to sauté for another 2 min until fragrant. Place onion-spice mixture into a large casserole dish. Add carrots, lentils, rice, water and coconut milk. Mix together well. Cover and bake for 2 hours. After 2 hours, turn oven temp up to 425 degrees F. Remove cover and cook for another 20 to 30 min to let excess liquid cook off. Stir and serve.



Sign up to receive our newsletter