This delicious one pot meal fills you up without breaking the bank! At only $0.29/serving, the price can't be beat. This vegan and gluten free meal makes the perfect easy weeknight dinner. #veggielexi #veganrecipes #vegandinner #veganfood - by Veggie Lexi

Green Lentils and Rice with Curry (Vegan, Gluten Free, Oil Free, Flour Free):

Prep Time 5 minutes
Cook Time 43 minutes
Resting Time 10 minutes
Total Time 58 minutes
Servings 8 servings


  • 1/2 large yellow onion thinly sliced
  • 1 cup dry green lentils
  • 6 cups water
  • 6 cloves garlic crushed
  • 1 Tablespoon curry powder
  • 2 cups dry unenriched long grain white rice
  • 1/2 Tablespoon Kosher salt
  • 3 - 3 ½ cups water based on firmness of lentils
  • 1 bag raw spinach washed and roughly chopped, 8 ounces or 227 grams


  1. In a large non-stick lidded pot, water saute the sliced onion by adding a Tablespoon of water at a time as needed until soft and translucent, about 5 minutes.
  2. Add in the lentils, 6 cups water, and curry powder.
  3. Bring to a boil. Boil for 25 minutes uncovered. Nearly all of the water should evaporate in this time.
  4. Determine how much water you need in the next step by tasting a couple of lentils at this point. If your lentils taste cooked, you only need to add 3 cups of water. If your lentils still taste undercooked, add 3 ½ cups of water. I’ve made this recipe with multiple brands of lentils, and there seems to be some variation here, that’s why this tasting step is necessary.
  5. Add in the rice, salt, and 3 - 3 ½ cups of water. Bring to a boil, cover, and simmer for 18 minutes.
  6. Turn the heat off and leave covered to rest for 10 minutes.
  7. Remove the lid and stir to fluff the rice.
  8. Add in the spinach and stir to combine. The heat from the rice and lentils will steam the spinach without overcooking it.
  9. Top with whatever you like. I love topping this with chopped peanuts, avocado, cilantro, scallions, or sesame seeds.