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Rinse and drain rice until the water runs clear. If you have a rice cooker, cook according to manufacturer's directions. Otherwise, cook rice in 1:2 ratio (1 cup rice: 2 cups water), simmering until water is absorbed (about 20 minutes)
Over medium heat, sautÃ© onions and garlic for 3-4 minutes or until the onions are translucent and the garlic is fragrant.
Add lime juice, curry powder, paprika, and chili powder and stir until fragrant.
Add lentils and water and bring to a boil on high heat then bring down to a simmer. Cover and let simmer for about 30 minutes (you can check at the 20 minute mark to see how tender you want them to be. Add liquid if you think it needs more, have a little taste test here too to see if the spices are enough)
Add salt to taste, stir, and add to your rice.
Top off with some freshly chopped chives and away it goes into your belly!
I didn't do this originally, but I think it'd be less dry with some coconut milk drizzled overtop. Coconut milk and curry are yummy together =)