|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 59g||22%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Inspired by more traditional Indian recipes, this quick and easy curried rice and lentils is a full vegetarian and vegan meal right out of your crock pot or slow cooker. Made with nothing more than rice, lentils, and some seasonings, it takes just a couple minutes to toss everything in the slow cooker, and it really couldn't be simpler.
It's got a starch (rice) to fill it out, a protein with plenty of fiber, which means all you need to do is toss in whatever veggies you have on hand, or thaw out some frozen veggies or whip up a quick green salad as a side dish, and you've got yourself a complete one-dish meal in your crockpot.
This is a high-protein meal with more than 14 grams of protein per serving, and, as a completely egg-free and dairy-free dish, it's completely cholesterol-free and very low in fat. With no added oil, the only fat comes from what's in the lentils naturally.
This recipe is both vegetarian and vegan, but if you need it to be gluten-free, you'll have to omit or check the ingredients on your vegetable broth and bouillon cubes, which are very likely to contain hidden gluten.
Combine all the ingredients in a crock pot and give them a quick stir. Cover and cook on low for 4 to 5 hours.
Taste, and adjust seasonings to taste. I like to add a bit of salt to just about everything, but your personal preference may be different.
Recipe note: If you have a few extra minutes while prepping this meal, go ahead and saute the onions in olive oil for a few minutes to bring out their flavor a bit more, before adding to the crockpot with the remaining ingredients.