Shopped with us before?

Nutrition Facts

Instructions

• STEP 1

  Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add broth and bring the mixture to a boil over high heat.

  • ½ cup basmati rice
  • 8 fl oz (1 cup) chicken or vegetable broth

• STEP 2

  Meanwhile, wash and dry the fresh produce.

  • 1 (1 inch) piece ginger root
  • 1 jalapeño pepper
  • ½ small bunch cilantro
  • ½ pint grape tomatoes

• STEP 3

  Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

• STEP 4

  While the rice is cooking, peel and mince ginger and garlic; place in a small bowl.

  • 2 cloves garlic

• STEP 5

  Quarter jalapeño pepper lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl with the ginger and garlic. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

• STEP 6

  Preheat a medium saucepan over medium heat.

• STEP 7

  While the pan heats up, peel and small dice onion.

  • 1 medium yellow onion

• STEP 8

  Once the pan is hot, add oil and swirl to coat the bottom. Add ginger, garlic, jalapeño, onion, and spices to the pan. Cook, stirring occasionally, until onion is soft, 4-5 minutes.

  • 2 tsp extra virgin olive oil
  • ½ tsp curry powder
  • ¼ tsp salt
  • ¼ tsp turmeric, ground
  • 1 pinch cinnamon, ground
  • 1 pinch cumin, ground

• STEP 9

  Meanwhile, rinse the lentils in a colander or strainer.

  • ½ cup red lentils, dried

• STEP 10

  Add lentils, broth, and coconut milk to the pan. Bring the mixture to a boil over high heat; once boiling, reduce to a simmer, cover, and cook until the lentils are just tender, 15-20 minutes.

  • 8 fl oz (1 cup) chicken or vegetable broth
  • ½ (13.5 fl oz) can coconut milk

• STEP 11

  While the lentils are cooking, quarter tomatoes.

• STEP 12

  Shave cilantro leaves off the stems; discard stems and mince the leaves.

• STEP 13

  When the lentils are done, add tomatoes and half the cilantro (reserving the rest for garnish) to the pan; stir to combine and continue to cook until heated through, 1-2 minutes more.

• STEP 14

  To serve, divide lentils and rice between bowls; top with reserved cilantro and enjoy!