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Put the oil in a large, heavy pan with a tight lid and heat for one minute.
Add onion and saute 3-5 minutes, until starting to brown on the edges.
Add curry powder and saute 1 minute, then add water and bring to a boil.
Add lentils and rice, bring back to a boil, then lower heat to a steady simmer and cover.
Cook 20 minutes, or until rice is done and lentils are tender. (Mark Bittman says if the liquid is not all absorbed, boil off the excess, but after 20 minutes all my water had been absorbed.)
Season with salt and pepper.
Garnish with chopped parsley or cilantro if desired.
I haven’t tried freezing it, but my prediction would be that this freezes well.