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Curried Rice Pilaf With Red Lentils

Note: The salt should NOT be added until the end. If it is added before the lentils are cooked, they will be tough.

Yield: 4-6 servings 1x
Prep: 10 minsCook: 30 minsTotal: 40 minutes


  • 2 tablespoons extra virgin olive oil
  • 1 cup diced onion
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 cup uncooked basmati rice
  • 1 cup uncooked red lentils
  • 1½ cup fresh diced tomatoes
  • 1½ teaspoons Garam Masala
  • 2 tablespoons Thai Red Curry Paste
  • ¼ cup diced fresh cilantro leaves, plus more for garnish
  • ½ cup canned coconut milk
  • 3 cups water
  • ½ teaspoon kosher salt
  • Few grinds freshly cracked black pepper


  1. In a medium sauce pan with a tight fitting lid, heat oil over medium high heat.
  2. Add onion, garlic and ginger and sauté for three minutes.
  3. Add dry rice and dry lentils and sauté for two minutes.
  4. Reduce heat to medium and add fresh tomato, garam masala and curry paste and stir and cook for one minute.
  5. Add cilantro, coconut milk and water and raise heat to high.
  6. Bring to a boil, cover and lower heat to low.
  7. Cook covered for 20 minutes.
  8. Remove from heat and add salt and pepper, stir and let sit covered for five minutes.
  9. Serve with additional chopped cilantro.

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