• 7b582507fbe4003e7bda60919d15fe56

Curried Spinach Rice Lentil Bake

The spicy aromatic curry and rich creamy coconut flavour are completely absorbed in the lentils and rice; that makes the dish absolutely delicious with every bite.

Prep
Cook
Serves 4people
Ingredients
2/3
cup raw brown lentils
2 2/3
cups water
1
cup chopped onion yellow or red
1
bunch fresh spinach approximately 10 oz, finely chopped
1
clove garlic finely chopped
3
tbsp olive or canola oil
2
tsp yellow curry powder
1/2
tsp salt
1/2
tsp freshly ground black pepper
1
cup brown rice
2
cups coconut milk
Directions
1.
Cook Lentils: Measure the lentils into a strainer, pick over and remove any stones. Rinse thoroughly under running water. Transfer rinsed lentils to a saucepan, add 1-1/3 cup of water to lentils. On a stove top, bring the water to a boil then set the heat to medium low to simmer for 25 minutes.
2.
In another saucepan, add brown rice and 1-1/3 cup of water. On a stove top, bring the water to a boil then set heat to low to simmer for 10 minutes.
3.
While lentils and rice are cooking, use knife or food processor to chop onions, garlic, and spinach into fine pieces.
4.
Preheat oven to 350 ºF. In a large skillet, heat oil over medium-high heat. Add chopped onions and garlic; then stir until onions are translucent and softened. Stir in rice, curry powder, salt and pepper; cook 2 more minutes. Add chopped spinach, cooked lentils and coconut milk; cook for 1 minute.
5.
Transfer the lentil rice mixture to an oven safe dish; cover with oven safe lid or aluminum foil and bake 35 minutes.

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