Lively lentils and creamy rice

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12 min


6 to 8 servings

* PLUS Cooking time: 16 minutes


  • 540-mL can lentils
  • 1 small red onion
  • 400-mL can coconut milk
  • 1 to 2 tsp medium curry powder
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 2 cups long-grain white rice
  • 1 cup coarsely chopped fresh cilantro


  • Rinse and drain lentils well. Place in a large saucepan that has a tight-fitting lid. Coarsely chop onion, then add to saucepan. Pour coconut milk into a large measuring cup that will hold at least 3 cups (750 mL). Stir in enough water to measure 3 cups (750 mL) liquid in total. Pour into saucepan. Sprinkle in 1 teaspoon (5 mL) curry powder, salt and pepper. If you like a full curry taste, stir in another teaspoon (5 mL) curry.
  • Bring to a boil, stirring often, over high heat. Once mixture is boiling, stir in rice. Cover and reduce heat to low. Cook, without stirring, until rice is tender, from 16 to 18 minutes. If liquid is absorbed and rice isn’t tender, stir in 1/4 cup (50 mL) water. Remove saucepan from heat and let stand, covered, about 5 minutes. Then fluff rice with a fork and stir in coriander. Delicious served with our Citrus Spring Chicken, also in the Recipe file.

Nutrition (per serving)

  • Calories
  • 336,
  • Protein
  • 9.5 g,
  • Carbohydrates
  • 51.4 g,
  • Fat
  • 10.8 g,
  • Fibre
  • 3.3 g,
  • Sodium
  • 415 mg.

Rich creamy coconut milk and a can of cooked lentils do wonders for rice. A hint of curry lends extra kick. While this dish would suit a gourmet feast, it’s also fast enough to whip up for a weeknight dinner.