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I was in a pinch one night and pulled Fast Vegetarian Feasts
This book is wrought with my post-it notes – Spinach & Fettuccini, Stuffed Eggplant, Egg & Poblano Tacos, and Curried Rice & Lentils. I decided on the latter because I had all the ingredients on hand. Joe commented on how wonderful the house smelled when he got home from work, but when I told him what was in the pot he wasn’t so sure.
We both loved it. Joe even had seconds and had the leftovers for lunch the next day.
It’s become one of our go-to meals on busy nights or when we just want a good meal. I asked Joe what specifically he liked about the dish, thinking he’d say that it’s a complete protein, it’s heart-healthy, frugal, or that he loves the flavor of the apples, sunflower seeds, and the curry.
No. He’s just thrilled that he’s getting lots of rice.
I’ll take it.
I serve this with a big green salad and steamed veggies. It’s great hot or cold.
A note about the lentils – I like to use French Green Puy lentils because they keep their shape when cooked. Brown lentils will work but tend to fall apart or get mushy. When I don’t have enough vegetable stock on hand, I use a combination of stock and water.
Try my curry powder recipe - everyone loves it. Keep scrolling – you’ll find it under the carrot soup recipe.
Other meatless meals on SS&GF:
- Stovetop Pasta Marinara with Broccoli & Chickpeas
- Ratatouille & Chickpea Pancakes
- Southwestern Dinner Frittata
This is linked to Meatless Mondays, Two for Tuesdays, and Gluten-Free Wednesdays.
What are your favorite meatless dishes?
This recipe is adapted from Fast Vegetarian Feasts by Martha Rose Shulman.
Ingredients
- 2 tablespoons grapeseed oil
- 1/2 medium onion, small dice
- 3 cloves of garlic grated on a microplane
- 1/4 teaspoon ground ginger
- 1/2 teaspoon tumeric
- 3 teaspoons curry powder
- 1 cup long grain brown rice
- 3/4 cup French Green Puy lentils
- 4 cups vegetable stock
- 1 – 2 teaspoons kosher salt, or to taste
- 1/2 cup raisins
- 1/4 cup unsalted sunflower seeds
- 2 medium Gala apples, peeled and diced
- greek yogurt for topping, optional
Instructions
- Heat grapeseed oil in a heavy bottomed pot or a dutch oven over medium low heat. Saute onion until light and translucent. Add the garlic and saute until fragrant. Add in ginger, turmeric, and curry and cautee for several more minutes. Add brown rice and coat in oil, then saute for two more minutes. Add lentils, vegetable stock, raisins, and sunflower seeds. Bring to a boil. Cover, reduce heat, and simmer for about 25 minutes.
- Add apples and continue to simmer, covered, for another 15 to 20 minutes until the water is absorbed. Top with greek yogurt if desired.
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Lauren
posted on June 14, 2010 at 5:42 am
I love the sound of this dish! I’ll have to make a big batch to enjoy throughout the week
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Chaya
posted on June 14, 2010 at 11:57 am
Would you link this to My Meatless Mondays?
http://sweetsav.blogspot.com/2010/06/my-meatless-mondays-june-14th.html
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Alta
posted on June 14, 2010 at 12:05 pm
Yum! I love the spices in this dish – and I love French lentils! I wonder if this could convince my husband to like them too…
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Amy Reply:
June 14th, 2010 at 3:37 pm
@Alta, It’s worth a try.
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Bettie@Wineablegifts
posted on June 14, 2010 at 1:14 pm
Sounds so good…I’m going to make it for dinner. I too have sooo many recipe’s marked to try, not enough time to cook.
Thanks! Bettie
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Amy Reply:
June 14th, 2010 at 3:35 pm
@Bettie@Wineablegifts, Enjoy!! I’d love to know what you think.
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Maggie Savage
posted on June 14, 2010 at 1:19 pm
I love love love lentils and I love galas! What a great combo. Amy, I really like your picture too. I like how you included some of the ingredients in the background – so creative! By the way, I am a post-it note girl too! Don’t know what I’d do without them. We’re meatless every night and my fave dish is probably bean burritos with avocado and salsa!
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Chaya
posted on June 15, 2010 at 10:50 am
Thanks for linking this to My Meatless Mondays and adding a great recipe.
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Amy Reply:
June 16th, 2010 at 9:58 am
@Chaya, Thanks for the invite!
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Jenn AKA The Leftover Queen
posted on June 15, 2010 at 9:10 pm
I adore lentils! This looks good – Roberto is the same way – he loves rice! I guess I am more of a buckwheat girl…
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Amy Reply:
June 16th, 2010 at 9:56 am
@Jenn AKA The Leftover Queen, Me too! What is it about men and rice? I can skip the rice most days.
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Aubree Cherie
posted on June 16, 2010 at 6:16 am
All you had to say was raisins and apples in a curry and I’m all in! Sounds fantastic
~Aubree Cherie
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girlichef
posted on June 16, 2010 at 10:30 am
This sounds amazing…I can almost smell it from here!
Thanks so much for sharing it with Two for Tuesdays!
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Alex@A Moderate Life
posted on June 16, 2010 at 7:04 pm
Hi Amy! Thanks so much for participating in the two for tuesday recipe blog hop and I hope to see you again next week! I was crazy busy this week, but will see what goodies I have for your tempt my tummy linky next week. I wanted to comment on your lovely photography! You really bring the dish to life! Keep it REAL! alex
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Linda
posted on June 16, 2010 at 8:44 pm
I never use curry because my husband generally doesn’t like flavors like that, but it might be time to try it again. Sometimes he surprises me. It sure sounds like a delicious dish.
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Bethany
posted on June 17, 2010 at 2:02 am
YUM! This sounds amazing! I have a sensitivity to raisins but I wonder how this would be with cranberries…? hum, I might just have to try that. Thanks so much for joining Two for Tuesdays this week. I really hope we see you there again next week! I love you sight and often find myself gravitating towards your recipes! Thanks!
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Alta
posted on August 9, 2010 at 1:42 pm
I wanted to let you know that I tried a version of this recipe last week with adzuki beans. I also added a sweet potato to the mix, and changed up some of the seasonings, making my own curry spice blend. The end result was so delicious – thanks for the inspiration. Also, not long after you posted this, I was at the Firewheel “Four Seasons” Farmers Market, and Penny at Squeezepenny was mentioning you to one of our fellow CSA members. That CSA member already knew your site, and raved about how great this recipe was. Kudos to you!
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Yael
posted on February 20, 2011 at 3:54 pm
No onions, no garlic–instead I sauteed celery. No sunflower seeds because my husband is not a fan. Chopped dates instead of raisins. Used chicken broth. And ohhhhhhh wow. It’s awesome. So awesome. First time I’ve gotten my husband to eat a healthy meal in I don’t know how long!! Thank you.
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Amy Reply:
March 2nd, 2011 at 11:00 pm
@Yael, Sounds fabulous! Thanks for sharing your version with me.
Hugs,
AMy
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Yael
posted on April 8, 2011 at 6:40 am
Got even more creative. *grin* Used golden raisins this time, and instead of 1 cup of brown rice, I used 3/4 cup brown rice and put in 1/4 cup split green peas. Also a diced sweet potato. Let it simmer for about 30 minutes in the second go-round to make sure the split peas and the sweet potato got soft enough.
Ridiculously good. My father-in-law wants me to make this dish for shabbat dinner at our shul after Passover, for all the people who attend. So…I’m going to have to quadruple the ingredients–do you think it will work okay? It would be served in add’n to chicken or something, probably, b/c (a) I don’t know how many people we will have and (b) this curried dish is so yummy it’s difficult for *me* not to overeat. And I’m usually pretty good about portion control!
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Amy Reply:
April 8th, 2011 at 2:14 pm
@Yael, Hi Yael,
I think this is a dish that could easily be quadrupled. Just be mindful of the heat…when I make it sometimes if I don’t stir it occasionally it sticks a bit to the bottom. I know your guests will enjoy the dish – it sounds delicious!
Hugs,
Amy
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Angela @ HomeCookedHealthy
posted on August 6, 2012 at 12:49 pm
This recipe was amazing! I have never really cared for curry foods, but decided to give this a shot. So glad I did. It was really easy and was a hit everyone with our 6 year old. Going to be making again this week. Thanks!
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Amy Reply:
August 9th, 2012 at 10:22 pm
@Angela @ HomeCookedHealthy, This is a favorite of mine, especially because I usually have the ingredients on-hand. So glad your family loved it!
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