Curried Lentils & Vegetables with Rice

The sweet curry is incredibly delicious mixed in with some vegetables and lentils to make a wonderful stew.  If you can’t find the Trader Joe’s brown rice medley feel free to substitute any whole grain rice blend or just use the brown rice.  I used Penzey’s sweet curry powder in this recipe.


2 cups whole grain brown rice
2 cups Trader Joe’s brown rice medley
8 oz. sliced mushrooms
1 large yellow onion, sliced
1 yam, peeled & chopped
1 Japanese sweet potato, peeled & chopped
2 cups red lentils, rinsed & drained
2 T. white balsamic vinegar
1- 14.5 oz. can diced tomatoes
3 cups water
1 t. onion powder
1 t. dried basil
1 t. garlic powder
1 box unsalted vegetable stock
1 T. sweet curry powder
Pinch red pepper flakes


Prepare the two types of rice together in a rice cooker.

Sauté the onion and mushrooms in a skillet over medium high heat until caramelized.  Add the yams, Japanese sweet potato, balsamic vinegar, diced tomatoes, 2 cups of water, the onion powder, dried basil, garlic powder and vegetable stock.  Bring mixture to boil then reduce heat to low and cook for 30 minutes or so. 

Add remaining cup of water and the sweet curry powder and red pepper flakes.  Continue to cook until the lentils and vegetables are thoroughly cooked.

Place about a cup of the rice mixture on a plate and top with the vegetables.