Becky Luigart-Stayner
Yield
5 servings

This red lentils and rice recipe calls for a fragrant blend of seasonings and herbs. Garam masala is an Indian blend of dry-roasted, ground spices that includes up to a dozen different flavors ranging from cinnamon to fennel to black pepper; it can be found with other spices in many large supermarkets or speciality food shops.

How to Make It

Step 1

Heat the vegetable oil in a large saucepan over medium-high heat. Add diced onion, and sauté 6 minutes or until onion begins to brown. Add the ginger and next 5 ingredients (ginger though bay leaves), and sauté for 1 minute. Add 3 cups water, lentils, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Discard bay leaves.

Step 2

Melt butter in a small skillet over medium heat. Add green onions and jalapeño; sauté 5 minutes. Add to the lentil mixture; stir in juice, cilantro, and garam masala.

Step 3

Place 1/2 cup rice into each of 5 shallow bowls; spoon 3/4 cup lentil mixture over rice. Top each serving with 1 tablespoon yogurt.

Step 4

Note: Because jalapeño peppers can vary in heat intensity, you may wish to adjust the amount used based on your own preference for hot and spicy foods.

Ratings & Reviews

portland's Review

JNBank
June 21, 2014
excellent flavors and easy to make. nice combination with brown basmati rice.

gkd1029's Review

lbcookinglight
March 28, 2014
N/A

sukeedog's Review

eenie1
March 01, 2014
N/A

Uccella's Review

girlrhyno
January 19, 2013
N/A

JNBank's Review

DianaS
October 02, 2012
This was amazing. My young kids and I couldn't get enough of it. The flavores were perfect. Was just like a restaurant. Made it with saffron rice.

JessieGeorges's Review

Clobberella422
August 01, 2012
This dish was good, but I'll make a few changes next time. I think it needs additional garlic (at least a clove) and the 1 T jalepeno pepper was not enough for us. It was very flavorful, but not at all spicy and we would have liked more of a kick. I used regular Indian basmati rice and added some saffron. I used canola oil since it is healthier, and I didn't add the 2T of cilantro because I didn't have it on hand. If you don't like heavy Indian spice/flavor, I recommend slightly decreasing the spices. It was very powerfully flavored with listed ingredients (including Garam Masala). I will definitely make this again with the above changes.

lbcookinglight's Review

Uccella
March 09, 2012
I've been making this recipe for years. Just fantastic. I skip the garam masala, though, as no local grocery stores carry it.

matilda3's Review

gkd1029
January 12, 2012
Made this recipe without any modifications and it was excellent. Served it with a choice of rice and/or naan as a vegetarian main entree. Would definitely make this for guests. Would also be fun to play around with recipe--sub chicken broth for water and use less salt or add chicken for protein source; many possibilities to tailor recipe to personal taste.

Clobberella422's Review

JessieGeorges
January 10, 2012
This was absolutely delicious! I just used brown lentils instead of red and it was fine; they will still fall apart like red lentils if you cook them long enough. The flavors are exciting but just subtle enough to serve this with a stronger tasting curry or other Indian style main dish. I served this as a side to the Sweet Potato Chicken Curry on this site, and the two dishes paired together beautifully.

eenie1's Review

sukeedog
January 01, 2012
Just made this for the first time. I used a leek instead of the onion and added 1 pkg of pressed, cubed extra firm tofu. If you're not a tofu person garbanzo beans would also be delicious!!