About this recipe:This Indian-inspired, vegetarian red lentil curry is flavoured with cumin, turmeric and ginger. It is served with rice. You can adjust the spices to suit your family's taste.
185g basmati rice
1.7L water, divided
180g red lentils, rinsed
85g finely chopped red onion
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper (optional)
1/2 teaspoon cayenne powder (optional)
1/2 teaspoon ground turmeric
100g broccoli florets
180g diced tomatoes (optional)
150g frozen peas (optional)
1 tablespoon olive oil, or as needed
70g sliced mushrooms
1 tablespoon peeled, finely grated fresh ginger
2 cloves garlic, finely grated
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Method Prep:25min › Cook:1hr38min › Extra time:15min › Ready in:2hr18min
Rinse rice several times and transfer to a container. Cover with water and let soak at room temperature, 15 minutes to 1 hour. Drain.
Combine 1.4 litres water with red lentils in a large pot over medium heat. Bring to a simmer, skimming any froth that collects on the surface. Stir in onion, cumin, coriander, salt, black pepper, cayenne and turmeric. Reduce heat to low and simmer, partially covered, until lentils are tender, about 30 minutes.
Stir broccoli, tomatoes, peas and salt into the pot. Continue cooking, stirring frequently, until lentils are soft, about 30 minutes more.
Combine drained rice with remaining 300ml water in another pot; bring to the boil. Reduce heat to very low and simmer, covered with a tight-fitting lid, until rice is tender and liquid is absorbed, about 20 minutes.
Heat oil in a small pan over medium heat. Add mushrooms, ginger and garlic; cook and stir until fragrant, 3 to 5 minutes. Pour over lentils; stir to distribute. Cook lentils until flavours combine, about 5 minutes. Serve lentils with rice.
If you decide not to soak the rice, cook it in 525ml water.