Sort ingredients
carolyn70
QR Code
Listen
Pdf
Preheat the oven to 375°F.
In a fine mesh sieve, rinse the rice well until the water runs clear. Rinse and sort the lentils, removing any stones or broken lentils as needed.
Drizzle oil in a medium pot over medium heat. Once hot, add the curry powder, garam masala, cumin, coriander, and ginger. Toast, stirring frequently, for just 30 seconds to bloom the spices.
Add the salt, vegetable broth, and coconut milk. Whisk to combine. Bring to a rapid simmer over medium-high heat.
Meanwhile, to a 9x13 inch baking dish add the rinsed lentils and rice, along with diced sweet potato and bell pepper.
Carefully pour the simmering broth into the baking dish. Stir to combine with the rice and lentils.
Cover tightly with foil or an upside-down sheet pan and transfer to the middle oven rack. Bake at 375°F for 23 to 25 minutes, or until the rice is fluffy and the lentils are mostly softened. Remove the foil and continue cooking for an additional 10 to 15 minutes, uncovered, to evaporate any extra liquid.
Remove from the oven and stir before serving. Garnish with chopped cilantro and a squeeze of lime. Enjoy!