Coconut Turmeric Lentil Bowl Recipe

About this recipe

Elevate your lunchtime with the Coconut Turmeric Lentil Bowl, a rich and nourishing vegetarian dish inspired by Indian flavors. Combining hearty red lentils with creamy coconut milk, fresh vegetables like carrots and mooli radish, and a medley of spices, this meal delivers a satisfying and protein-packed experience. The warm, earthy notes of turmeric and cinnamon are perfectly balanced by the tangy brightness of lemon juice and the refreshing crunch of cucumber garnish. Quick to prepare and bursting with flavor, this dish is ideal for a mid-day energy boost to keep you fueled. The vibrant colors and aromatic spices make it a feast for the senses, and with 48g of protein and 31g of fiber, your body will thank you too. Perfect for meal prep, this bowl is a fantastic choice for maintaining energy levels during a busy week.

Ingredients

• - Coconut Each
• NaN Trs Haldi Powder Turmeric
• NaN Trs Lentils Red (Masoor Dall)
• 500 Ml Clearspring Organic Rapeseed Oil, 500Ml
• 250 G Onion Shallots 300g
• 50G Black Garlic Cloves, 50G
• 65G Natoora Root Ginger
• 100 g Yorkshire English Carrots 100G
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 240G Spice Kitchen Curry Blend Trio, 240G
• 113G Royal Baking Powder Tin, 113G
• 50G Rajah Whole Cinnamon Bark 50G
• - Ginger - 100g
• 165 Ml Tropical Sun Coconut Milk Mini
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 1 Piece Cucumber 1Pc
• 250 Ml Trs Lemon Juice 250Ml
• 1 Bunch Coriander - Bunch

Instructions

1. 1. Rinse the red lentils thoroughly under cold water until the water runs clear.
2. 2. Peel and finely chop the onion, garlic, ginger, and carrots for the dish.
3. 3. Heat the rapeseed oil in a large pot over medium heat, then sauté the onion, garlic, and ginger until fragrant and softened.
4. 4. Add the chopped carrots and mooli radish to the pot and cook for 5 minutes, stirring occasionally.
5. 5. Add the lentils to the pot, followed by the Spice Kitchen Curry Blend, Moroccan Spice Tin, cinnamon, and The Turmeric Co. Raw Turmeric & Ginger.
6. 6. Pour in the coconut milk and water, then stir well to combine the ingredients evenly.
7. 7. Season the mixture with salt and black pepper, adjusting to taste, and bring it to a gentle boil.
8. 8. Reduce the heat to low, cover the pot, and let the lentils simmer for 20 minutes until tender and creamy.
9. 9. While the lentils cook, slice the fresh cucumber thinly and set aside for garnish.
10. 10. Once the lentils are cooked, stir in the lemon juice and adjust the seasoning if necessary.
11. 11. Serve the lentil mixture into bowls and top with the fresh cucumber slices.
12. 12. Garnish the dish with chopped fresh coriander leaves for a burst of color and flavor.