Best 2 Curry Lentil And Brown Rice Casserole Recipes

Indulge in the vibrant flavors of this culinary creation, where aromatic spices dance with hearty lentils and fluffy brown rice, enveloped in a creamy coconut milk sauce. This wholesome casserole is a delightful fusion of textures and tastes, offering a satisfying meal that nourishes both body and soul. From the comforting warmth of the lentils to the nutty aroma of the brown rice, every spoonful promises an explosion of flavors that will tantalize your taste buds. Get ready to embark on a culinary journey that celebrates the rich traditions of Indian cuisine, as we explore the best recipe for "Curry Lentil and Brown Rice Casserole."

Here are our top 2 tried and tested recipes!

CURRY LENTIL AND BROWN RICE CASSEROLE

Curry Lentil and Brown Rice Casserole image

Try this low-fat curry-lentil casserole. Coax out the dish's Indian roots-serve with sliced cucumbers in mint vinaigrette or Yoplait yogurt dressing.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h50m

Yield 4

Number Of Ingredients 9

Ingredients

1 medium dark-orange sweet potato, peeled, cut into 1/2- to 3/4-inch pieces (2 cups)
3/4 cup dried lentils (6 oz), sorted, rinsed
1/2 cup uncooked natural whole-grain brown rice
1/2 cup chopped red bell pepper
1/2 cup raisins
2 1/2 cups water
2 tablespoons soy sauce
2 teaspoons curry powder
2 tablespoons slivered almonds, if desired

Steps:

Heat oven to 375°F. In ungreased 2- or 2 1/2-quart casserole, mix all ingredients except almonds.
Cover and bake 1 hour to 1 hour 15 minutes or until rice and lentils are tender. Uncover and stir mixture. Let stand 5 minutes before serving. Sprinkle with almonds.

Nutrition Facts : Calories 270, Carbohydrate 63 g, Cholesterol 0 mg, Fiber 12 g, Protein 13 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 19 g, TransFat 0 g

CURRY LENTIL AND BROWN RICE CASSEROLE

Curry Lentil and Brown Rice Casserole image

Try this low-fat curry-lentil casserole. Coax out the dish's Indian roots-serve with sliced cucumbers in mint vinaigrette or Yoplait yogurt dressing.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h50m

Yield 4

Number Of Ingredients 9

Ingredients

1 medium dark-orange sweet potato, peeled, cut into 1/2- to 3/4-inch pieces (2 cups)
3/4 cup dried lentils (6 oz), sorted, rinsed
1/2 cup uncooked natural whole-grain brown rice
1/2 cup chopped red bell pepper
1/2 cup raisins
2 1/2 cups water
2 tablespoons soy sauce
2 teaspoons curry powder
2 tablespoons slivered almonds, if desired

Steps:

Heat oven to 375°F. In ungreased 2- or 2 1/2-quart casserole, mix all ingredients except almonds.
Cover and bake 1 hour to 1 hour 15 minutes or until rice and lentils are tender. Uncover and stir mixture. Let stand 5 minutes before serving. Sprinkle with almonds.

Nutrition Facts : Calories 270, Carbohydrate 63 g, Cholesterol 0 mg, Fiber 12 g, Protein 13 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 19 g, TransFat 0 g

Tips:

For a richer flavor, use vegetable broth instead of water.
Add a teaspoon of garam masala or curry powder to the lentils for a more authentic Indian flavor.
If you don't have brown rice, you can use white rice instead.
To make the casserole ahead of time, cook the lentils and rice according to the package directions and let them cool completely. Then, assemble the casserole and bake it just before serving.
Serve the casserole with a side of yogurt or raita for a complete meal.

Conclusion:

This curry lentil and brown rice casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover lentils and rice. The casserole is packed with flavor and is sure to be a hit with your family and friends.