Curried Green Lentils & Paneer over Basmati Rice

Curried Green Lentils & Paneer

over Basmati Rice

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Paneer is a fresh, non-melting cheese commonly found in South Asian and Indian cuisine. It's made by adding lemon juice or vinegar to heated milk to separate the curds and the whey. Then, the curds are drained and excess liquid is pressed from the cheese. Finally, the cheese is wrapped in cloth and pressed under a heavy weight before packing or cooking.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Curried Green Lentils & Paneer over Basmati Rice
Title
  • 4 Baby Carrots
  • 4 cloves Garlic
  • 1 bunch Cilantro
  • 1 Spanish Onion
  • 1 stalk Celery
  • 6 oz Paneer Cheese
  • ¾ cup Basmati Rice
  • ½ cup Green Lentils
  • 1 tsp Mild Curry Powder
  • 1 cup Vegetable Broth
  • 1 Tbsp Sriracha
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Cut the tops off the carrots, then slice the carrots in half lengthwise, then in half again to make 2-inch long pieces. Peel and mince the garlic. Pick the cilantro leaves off the stems. Peel and small dice the onion. Small dice the celery.
Cook the rice:
2 Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1½ cups of water. Heat to a boiling on high, then cover, reduce the heat to low, and simmer 18 to 22 minutes, or until the liquid is absorbed. Remove from the heat and fluff the finished rice with a fork.
Sear the paneer:
3 Sear the paneer:
In a small pan, heat a couple teaspoons of olive oil on medium-high until hot. Add the paneer and cook for 30 seconds to 1 minute per side, or until browned. Transfer to paper-towel-lined plate to cool. When cool enough to handle, cut the paneer into ½-inch cubes.
Cook the vegetables:
4 Cook the vegetables:
In a medium pot, heat a couple teaspoons of olive oil on high until hot. Add the onion, celery, carrot, and garlic. Season with salt and pepper and cook 2 to 3 minutes, or until the onion and celery are softened. Add the green lentils and curry powder and cook 2 to 3 minutes, or until well combined, stirring.
Add the liquids, seasonings & paneer:
5 Add the liquids, seasonings & paneer:
Stir in the vegetable broth, 1 cup of water, and as much sriracha as you like, Add the cubed paneer and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, or until the lentils soften. (You may need to add more water if the mixture seems too thick.) Remove from the heat and stir in half of the cilantro.
Plate your dish:
6 Plate your dish:
Divide the rice between 2 bowls or plates and spoon the lentil mixture on top. Garnish with the chopped cilantro and any remaining sriracha, if you’d like. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Cut the tops off the carrots, then slice the carrots in half lengthwise, then in half again to make 2-inch long pieces. Peel and mince the garlic. Pick the cilantro leaves off the stems. Peel and small dice the onion. Small dice the celery.
2 Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1½ cups of water. Heat to a boiling on high, then cover, reduce the heat to low, and simmer 18 to 22 minutes, or until the liquid is absorbed. Remove from the heat and fluff the finished rice with a fork.
Cook the rice:
Sear the paneer:
3 Sear the paneer:
In a small pan, heat a couple teaspoons of olive oil on medium-high until hot. Add the paneer and cook for 30 seconds to 1 minute per side, or until browned. Transfer to paper-towel-lined plate to cool. When cool enough to handle, cut the paneer into ½-inch cubes.
4 Cook the vegetables:
In a medium pot, heat a couple teaspoons of olive oil on high until hot. Add the onion, celery, carrot, and garlic. Season with salt and pepper and cook 2 to 3 minutes, or until the onion and celery are softened. Add the green lentils and curry powder and cook 2 to 3 minutes, or until well combined, stirring.
Cook the vegetables:
Add the liquids, seasonings & paneer:
5 Add the liquids, seasonings & paneer:
Stir in the vegetable broth, 1 cup of water, and as much sriracha as you like, Add the cubed paneer and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, or until the lentils soften. (You may need to add more water if the mixture seems too thick.) Remove from the heat and stir in half of the cilantro.
6 Plate your dish:
Divide the rice between 2 bowls or plates and spoon the lentil mixture on top. Garnish with the chopped cilantro and any remaining sriracha, if you’d like. Enjoy!
Plate your dish:
Browse Steps
1 of 6