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Sprouted Brown Rice and Curried Red Lentil Bowls with Mint Cilantro Chutney

Sprouted Brown Rice and Curried Red Lentil Bowls with Mint Cilantro Chutney

Curried red lentils are paired with rice and homemade chutney for a nourishing plant-based dinner.

Course Main Dishes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 bowls
Calories 564 kcal
Author Hello Veggie


For the Curried Lentils:

  • 1 tablespoon coconut or avocado oil
  • 1 small onion diced
  • 1 1-inch piece ginger, grated
  • 2 cloves garlic minced
  • 1 teaspoon Madras curry powder
  • 1 cup split red lentils rinsed and picked over
  • 2 1/2 cups vegetable broth
  • Salt and pepper to taste

For the Mint Cilantro Chutney:

  • 3/4 cup packed cilantro leaves
  • 1/2 cup packed mint leaves
  • 1/4 cup chopped white onion
  • 2 tablespoons chopped golden raisins
  • 2 tablespoons water
  • 1 tablespoons apple cider vinegar
  • 2 teaspoons avocado oil
  • 1/8 teaspoon ground coriander
  • Salt to taste

For serving:

  • 4 cups cooked sprouted brown rice or any whole grain you have on hand
  • Mint and cilantro leaves lime wedges, or any other garnishes you like


  1. Melt the coconut oil in a large saucepan over medium heat. Add the onion and cook for 5-7 minutes, until softened and just beginning to brown. Stir in the ginger, garlic, and curry powder; cook for about 1 minute, until fragrant. Add the lentils and stir to coat.
  2. Add the broth and bring to a boil. Partially cover the saucepan and reduce the heat to a slow simmer. Cook for 10-12 minutes, or until the lentils have fallen apart, then uncover the pan and cook for about 5 minutes more, until thickened. Season with salt and pepper to taste.
  3. While the lentils are cooking, make the chutney. Combine all of the ingredients in a food processor. Process until smooth; taste and add more salt if needed.
  5. Divide the rice and lentils into four bowls. Drizzle the chutney over the top and add a squeeze of lime juice, additional herbs, and any other garnishes you like.
Nutrition Facts
Sprouted Brown Rice and Curried Red Lentil Bowls with Mint Cilantro Chutney
Amount Per Serving (1 /4 of recipe)
Calories 564 Calories from Fat 80
% Daily Value*
Fat 8.9g14%
Saturated Fat 3.5g22%
Carbohydrates 101.8g34%
Fiber 14.4g60%
Sugar 10.1g11%
Protein 17.5g35%
* Percent Daily Values are based on a 2000 calorie diet.