Curried Lentil and Rice with Corn

Source: Ohio University, Athens
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Main Ingredient: Vegetables, Rice
Menu Part: Soup
Cuisine Type: Indian
Serves: 4 gallons + 3 quarts

Load up on veggies with this curry dish, which features onions, carrots, corn and celery.


4 cups lentils
4 cups basmati rice
2 gal. water
2 lb. diced onion
2 lb. diced celery
2 lb. diced carrot
1 cup vegetable base
8 cups frozen kernel corn
8 cups Monsoon Kitchen Curry Sauce
2 cups soy sauce
1/4 cup turmeric
2 tbsp. curry powder


  1. Cover lentils with water and bring to boil for 20 minutes or until tender.
  2. In stock pot or kettle, heat water until boiling. Add rice and simmer for 10 minutes.
  3. Add onion, celery, carrot and vegetable base and simmer for 20 minutes.
  4. Drain lentils and add to soup.
  5. Add remaining ingredients and simmer for 10 minutes until flavors marry.