Curry with lentils and ground meat is a straightforward dish. On a cool evening, quite good.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ pounds ground beef
- 1 onion, chopped
- 1 tablespoon curry powder
- ¾ teaspoon ground cinnamon
- 4 cups reduced-sodium beef broth
- 1 cup uncooked white rice
- 1 cup red lentils
- salt and ground black pepper to taste
Instructions
- Heat a large pan or wok over medium-high heat. Add beef and onions; cook and stir until onion is browned and beef is no longer pink, 5 to 7 minutes. Add curry powder and cinnamon; mix well. Pour in beef broth and bring to a boil.
- Add rice and lentils. Reduce heat, cover, and let simmer until all liquid is absorbed, about 20 minutes. Season with salt and pepper.
Nutrition Facts
| Calories | 343 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 8 g |
| Protein | 24 g |
| Saturated Fat | 4 g |
| Sodium | 146 mg |
| Sugars | 1 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Increase the curry, my family likes a lot of spice. Comfort food!
This was good enough that I ate it and it’s a healthy recipe but the cinnamon was overpowering in this dish. I prefer a stronger curry flavor. Thanks Tisha
This was delicious and super easy to make. I actually switched out the red lentils for the regular ones and added a can of garbanzo beans. I finished it off with fresh cut green scallions on top. My family loved it.
1.27.22 My first time eating red lentils, and they sort of got lost in here. It certainly is very simple to make, and it cooked perfectly in 20 minutes. Definitely could taste the curry and I didn’t find the cinnamon overpowering, but I think overall I was looking for more flavor. OK, but doubtful I’d make again.
This was a bit grainy but surprisingly good with a few additional spices and herbs. Also very filling. I may make this again to see how it adapts to other proteins and beans. As written it is a bit bland, like most recipes here.
Will likely make again, but will definitely add more curry.
Delicious!! I used basmati rice and I did cut down a bit on the cinnamon, but I wish I had used the entire amount. I used a bit of Ras el-hanout In place of some of the curry powder. Super easy, filling, and scrumptious! It’s a really nice change from American or Mexican flavors. I will make this again. I might up the seasonings a bit next time to compare, but it’s really tasty as written. Thanks!!
The recipe is super easy to make and I greatly appreciate an easy recipe. However, the cinnamon was a bit too strong for my taste. The next time I make it, I’ll used half or a quarter of the amount.