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Lentils and Rice with Curry Yogurt Recipe

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4.4 from 49 reviews

This Lentils and Rice with Curry Yogurt is a flavorful, easy-to-make dish combining spiced lentils and rice with a tangy curry-infused Greek yogurt sauce. Perfect for a quick, nutritious meal, it features warm spices like cumin and paprika, crisped lentils and rice, and a creamy, zesty yogurt topping enhanced with fresh cilantro and lemon juice. Optional toppings add texture and bursts of sweetness, making this a versatile and satisfying dish.

  • Total Time: 30 minutes
  • Yield: 2 servings

Ingredients

Main Ingredients

  • 1 tablespoon extra virgin olive oil, or oil of choice
  • 1/2 medium sized yellow onion, diced
  • 2-3 cloves garlic, minced
  • 1 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt, plus more to taste
  • 1/2 tablespoon butter
  • 2 cups cooked rice
  • 2 cups cooked brown lentils

Optional Toppings

  • Toasted walnuts
  • Dried cranberries
  • Pomegranate seeds
  • Chopped cilantro
  • Diced cucumber
  • Fresh lemon juice

Curry Yogurt Sauce

  • 1 cup plain, non-fat Greek yogurt
  • 1 tablespoon fresh chopped cilantro, plus more for garnish
  • 1/2 teaspoon yellow curry powder, or more if desired
  • 1/4 teaspoon garlic powder, or 1 clove minced garlic
  • Fresh lemon juice, to taste (about 1 tablespoon)
  • Salt, to taste

Instructions

  1. Sauté Onions and Spices: Heat a large pan over medium heat and add 1 tablespoon of extra virgin olive oil along with the diced onion. Cook until the onion softens and begins to brown, about 3-4 minutes, which enhances the flavor. Add the butter, minced garlic, ground cumin, paprika, smoked paprika, salt, and black pepper. Stir well and cook for about 1 minute until the garlic becomes fragrant.
  2. Cook Rice and Lentils: Add the cooked rice and brown lentils to the pan. Stir to coat them evenly with the oil and spices. Continue cooking for 5-10 minutes, allowing the rice and lentils to crisp slightly. Use your spatula to press the mixture down and let it cook undisturbed for 2-3 minutes before stirring. Repeat this pressing and cooking process once or twice. Season with additional salt and pepper to taste.
  3. Prepare Curry Yogurt Sauce: In a medium bowl, combine the plain non-fat Greek yogurt with yellow curry powder, chopped cilantro, fresh lemon juice, garlic powder, and salt. Mix thoroughly and adjust the seasoning if needed. Refrigerate the sauce for up to 5 days; it can be made up to 3 days ahead for convenience.
  4. Assemble and Serve: On each serving plate or bowl, spread half of the curry yogurt sauce. Top with half of the lentil and rice mixture. Add your choice of optional toppings such as toasted walnuts, dried cranberries, pomegranate seeds, chopped cilantro, or diced cucumber. Drizzle with fresh lemon juice if desired. Enjoy a spoonful combining the curry yogurt and the crispy lentils and rice for a delicious bite.

Notes

  • You can prepare the yogurt sauce up to 3 days in advance and store it refrigerated for up to 5 days.
  • Pressing the rice and lentils down while cooking allows them to crisp, adding a wonderful texture.
  • Customize toppings as per your preference for added texture and flavor.
  • Brown lentils hold their shape well and provide a hearty texture; ensure they are cooked but not mushy before adding.
  • Use non-fat Greek yogurt for a lighter sauce, or substitute with regular Greek yogurt for creamier richness.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Low Fat

Find it online: https://allyumcooks.com/lentils-and-rice-with-curry-yogurt-recipe/