Curried Lentil and Rice Casserole

Serves 4

Ingredients:

  • 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.

 

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