Cajun Lentil And Rice Dinner Bowl Recipe

About this recipe

A hearty and gluten-free Cajun-inspired dish featuring red lentils, brown basmati rice, and a medley of vegetables. Perfect for a satisfying dinner.

Ingredients

• 500 ml Oleev Extra Light Olive Oil
• 200 g Orange Carrot (Gajar)
• 125 g Red Bell Pepper
• 1 Pack Nectr Cremini Mushroom (Chemical Free)
• 100 g Garlic - Single Clove
• 220 g Organically Grown Lemon
• 5 kg Daawat Brown Basmati Rice (Long Grain)
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 250 ml Coco Mama Coconut Milk
• 50 g X 3 Milagro Farm Smoked Paprika Combo
• 16 g Orika Oregano

Instructions

1. 1. Heat 1/2 teaspoon olive oil in a large pot over medium heat. Add 1 chopped carrot, cooking and stirring until the carrot is softened, about 8 minutes.
2. 2. Add 1 diced red pepper and 2 sliced mushrooms to the pot. Cook for another 7-8 minutes, stirring occasionally.
3. 3. Stir in 3 minced garlic cloves, 1 1/2 cups bell pepper, 1 cup coconut milk, 1 tablespoon smoked paprika, 1/2 teaspoon oregano, the zest of 1/2 lemon, and 1/2 cup brown basmati rice. Mix well.
4. 4. Reduce the heat to low, partially cover the pot, and let it cook for 20 minutes, checking occasionally.
5. 5. Uncover the pot and stir in 2/3 cup red lentils. Simmer the mixture for 25 minutes, stirring occasionally, until the lentils and rice are tender.
6. 6. Remove the pot from heat and stir in the juice of 1/2 lemon. Adjust seasoning if needed.
7. 7. Serve the dish warm, garnished with additional thyme or lemon wedges if desired.