Indian Spiced Lentils and Carrots over Rice
from Tiffany at eatathomecooks.com
Prep Time8 mins
Cook Time22 mins
Total Time30 mins
Servings: 3 to 4
Calories: 579kcal
- 1 cup lentils
- 2½ cups vegetable broth
- 2 tsp. curry powder
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- 16 oz. carrot slices frozen
- 1 cup peas frozen
- 1 bunch green onions chopped
For Instant Pot brown rice:
- 1 cups brown rice
- 1¼ cups water
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.
Serving: 3to 4 | 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: 26169IU | Vitamin C: 33mg | Calcium: 144mg | Iron: 8mg