Curried Rice and Lentil Pilaf

| March 7, 2006 | 0 Comments

This recipe is adapted from one of the same name in the Weight Watchers Versatile Vegetarian cookbook. It’s got a lot of Indian flavor to it, so I decided to highlight it this week for the premiere International Tuesday post.

Curried Rice and Lentil Pilaf

Yield: Serves 4

This is a toned down version of a curry. If you like more spice, then you'll want to add more salt and seasoning to this dish.


  • 2 tbsp olive oil
  • 1/2 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp peeled and grated ginger root
  • 1/2 tsp curry powder
  • 1/2 tsp ground cumin
  • 1/2 cup dried lentils, rinsed
  • 1/2 cup basmati rice
  • 1/2 tsp salt
  • 1 tbsp fresh lemon juice
  • 2 1/2 cups water


  1. Heat the oil in a medium saucepan.
  2. Stir in onion and cook over medium heat for about 5 minutes, stirring occasionally, until softened.
  3. Stir in the garlic, ginger, curry and cumin and cook for one minute.
  4. Add the lentils and water and bring to a boil. Cover pan, reduce heat to low and simmer for about 10 minutes.
  5. Stir in the rice and salt until just moistened and then cook until the liquid is absorbed (about 15-20 minutes) but don't stir.
  6. Let stand 5 minutes.
  7. Just before serving, toss with lemon juice.
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This recipe is a very toned-down version of the dish. If you prefer more spice to your food, like I do, increase the quantities of curry, cumin and salt. I will probably double the quantities next time and see how it comes out. As it stands, I added more salt when I ate the dish.

Still, that’s not to say this is a bad recipe – I do like it. It’s just more American-ized than I would like.

Category: rice, side dishes

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

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