Lentil Balti And Rice

Servings: Serves 4

Nutritional Information:

Per serving (434g)

Calories 430, Fat 4.9g, Saturates 0.3g, Sugars 10.5g, Salt 5.4g




Heat the oil in a large pan and add the onion, celery and carrots with a pinch of salt. Gently cook until beginning to soften.


Add the garlic, chilli and curry powder to the pan and mix. Continue to cook, stirring all the time, until fragrant.


Pour in the tinned tomatoes, lentils and water, add the stock cube, sugar and season to taste. Bring to a gentle simmer and leave to cook for 20 minutes, stirring occasionally.


While the curry is cooking, tip the rice into a large pan and add the salt. Pour over the boiling water and stir once. Cover with a lid and simmer for 10 minutes. After this time, turn off the heat but leave the lid on the pan and set aside.


Check the curry is ready and that the carrots are tender. Adjust the seasoning as needed. Fluff up the rice with a fork and spoon into bowls. Top with the curry and serve hot.


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