Indian-Spiced Lentils
with peas and carrots / basmati rice

Name: Indian-Spiced Lentils
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 3/4 cups Water; 1 cup Rice, uncooked basmati; 1 Tbsp Garam masala; 1 tsp Cumin; 1 tsp Coriander, ground; 1 tsp Brown sugar; 3/4 tsp Salt; 1/4 tsp Black pepper; 1 Onions, medium, chopped; 4 cloves Garlic, chopped; 2 Tbsp Ginger, fresh, minced or grated; 2 cups Peas and carrots, frozen, defrosted; 1/4 cup Cilantro, fresh, chopped; 1 Tbsp Oil, cooking; 2 cups Lentils, cooked (use pre-cooked lentils, or if cooking from dried, use half the amount of dried and prepare according to package directions); 1 Tbsp Tomato paste; 1 Tbsp Soy sauce, low-sodium; 1 can Tomatoes, crushed (14 oz / 397 g); 1/4 cup Water; 2 Tbsp Yogurt, plain or Greek, plus more for serving

Active: 30 Total: 30

Original GF Paleo Vegetarian

Our vegetarian version of keema matar features lentils cooked in fragrant tomato sauce. Filled with vegetables and spices, it packs big flavor into one pan.

Ingredients

Metric

Servings:

Basmati Rice:

Water - 1 3/4 cups
Rice, uncooked basmati - 1 cup

Indian Spiced Lentils:

Garam masala - 1 Tbsp
Cumin - 1 tsp
Coriander, ground - 1 tsp
Brown sugar - 1 tsp
Salt - 3/4 tsp
Black pepper - 1/4 tsp
Onions, medium - 1 , chopped
Garlic - 4 cloves , chopped
Ginger, fresh - 2 Tbsp , minced or grated
Peas and carrots, frozen - 2 cups , defrosted
Cilantro, fresh - 1/4 cup , chopped
Oil, cooking - 1 Tbsp
Lentils, cooked - 2 cups (use pre-cooked lentils, or if cooking from dried, use half the amount of dried and prepare according to package directions)
Tomato paste - 1 Tbsp
Soy sauce, low-sodium - 1 Tbsp
Tomatoes, crushed (14 oz / 397 g) - 1 can
Water - 1/4 cup
Yogurt, plain or Greek - 2 Tbsp , plus more for serving

Prep

Cook rice - (Skip if made ahead for Monday.) Fill a saucepan with water (portion for rice) and a pinch of salt. Bring to a boil and then add rice. Bring to a simmer, cover, turn heat down to low and cook until rice has absorbed all the liquid, 15 to 18 minutes. (Can be done up to 5 days ahead)
Make spice mix - Combine garam masala, cumin, coriander, brown sugar, salt, and pepper. Store in an airtight container. (Can be done up to 5 days ahead)
Onions / Garlic / Ginger - Prep as directed. Store onions in their own container. Store garlic and ginger together in one container. (Can be done up to 5 days ahead)
Peas and carrots - Defrost.
Cilantro - Prep as directed.

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Make

Heat a Dutch oven or saute pan with a lid over medium heat. Add cooking oil, then add onions to heated oil. Saute until onions are softened and translucent, 5 to 6 minutes. Stir in garlic and ginger and saute until fragrant, 1 to 2 minutes more.
Stir in lentils, spice mix, tomato paste, and soy sauce and saute until everything is combined and spices are fragrant ~1 minute.
Stir in crushed tomatoes, water (portion for lentils), peas, and carrots and reduce heat to low. Allow mixture to simmer, covered, until the flavors have come together, 6 to 8 minutes.
Remove from heat and stir in yogurt. Taste and season with some additional salt and pepper, if needed.
If rice was made ahead, warm it in the microwave.
Serve spiced lentils over rice, topped with chopped cilantro and some additional yogurt, if you’d like. Enjoy!

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