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Indian Spiced Lentils and Carrots over Rice

from Tiffany at eatathomecooks.com
Prep Time8 mins
Cook Time27 mins
Total Time35 mins
Servings: 6 to 8
Calories: 579kcal

Ingredients

  • 2 cups lentils
  • 5 cups vegetable broth
  • 4 tsp. curry powder
  • 2 tsp. cinnamon
  • 2 tsp. ground ginger
  • 32 oz. carrot slices frozen
  • 2 cup peas frozen
  • 2 bunches green onions chopped

For the Instant Pot brown rice:

  • 2 cups brown rice
  • 2½ cups water

Instructions

  • In a saucepan, bring the lentils, broth and spices to a boil.
  • Reduce the heat and simmer 20 minutes or until the lentils are tender.
  • Place the still frozen carrots on a baking sheet and roast in the oven at 425° for 25-30 minutes.
  • Once the lentils are cooked, stir the frozen peas in and heat over medium-low heat for a few minutes to warm the peas.
  • Stir the carrots into the lentils and peas.
  • Serve over rice and top with green onions.

For Instant Pot brown rice:

  • Place brown rice and water in the instant pot.
  • Close the lid and seal.
  • Cook the rice for 17 minutes on high pressure.
  • Do a quick pressure release.

For stovetop brown rice:

  • Follow package directions for stovetop cooking

Nutrition

Serving: 6to 8 | Calories: 579kcal | Carbohydrates: 113g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 904mg | Potassium: 1445mg | Fiber: 30g | Sugar: 13g | Vitamin A: 26170IU | Vitamin C: 33mg | Calcium: 144mg | Iron: 8mg