Sprouted Brown Rice and Curried Red Lentil Bowls with Mint Cilantro Chutney
Curried red lentils are paired with rice and homemade chutney for a nourishing plant-based dinner.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Servings: 4 bowls
Calories: 564kcal
Author: Hello Veggie
For the Curried Lentils:
- 1 tablespoon coconut or avocado oil
- 1 small onion diced
- 1 1-inch piece ginger, grated
- 2 cloves garlic minced
- 1 teaspoon Madras curry powder
- 1 cup split red lentils rinsed and picked over
- 2 ½ cups vegetable broth
- Salt and pepper to taste
For the Mint Cilantro Chutney:
- ¾ cup packed cilantro leaves
- ½ cup packed mint leaves
- ¼ cup chopped white onion
- 2 tablespoons chopped golden raisins
- 2 tablespoons water
- 1 tablespoons apple cider vinegar
- 2 teaspoons avocado oil
- ⅛ teaspoon ground coriander
- Salt to taste
For serving:
- 4 cups cooked sprouted brown rice or any whole grain you have on hand
- Mint and cilantro leaves lime wedges, or any other garnishes you like
Melt the coconut oil in a large saucepan over medium heat. Add the onion and cook for 5-7 minutes, until softened and just beginning to brown. Stir in the ginger, garlic, and curry powder; cook for about 1 minute, until fragrant. Add the lentils and stir to coat.
Add the broth and bring to a boil. Partially cover the saucepan and reduce the heat to a slow simmer. Cook for 10-12 minutes, or until the lentils have fallen apart, then uncover the pan and cook for about 5 minutes more, until thickened. Season with salt and pepper to taste.
While the lentils are cooking, make the chutney. Combine all of the ingredients in a food processor. Process until smooth; taste and add more salt if needed.
Divide the rice and lentils into four bowls. Drizzle the chutney over the top and add a squeeze of lime juice, additional herbs, and any other garnishes you like.
Serving: 1/4 of recipe | Calories: 564kcal | Carbohydrates: 101.8g | Protein: 17.5g | Fat: 8.9g | Saturated Fat: 3.5g | Fiber: 14.4g | Sugar: 10.1g