Creamy Lentil & Spinach Rice Bowl Recipe

About this recipe

A hearty lentil and spinach rice bowl cooked with aromatic spices and coconut milk, delivering a rich and satisfying meal.

Ingredients

• 1 kg Basmati Rice
• 250 g Spinach
• 200 ml Coconut Milk
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• 100 g Salt
• - Coriander Powder
• 1pc Watermelon

Instructions

1. 1. Rinse the basmati rice and soak it in water for 20 minutes, then drain.
2. 2. Wash the lentils thoroughly and set them aside to drain excess water.
3. 3. Heat oil in a large pan and add cumin seeds, letting them splutter.
4. 4. Finely chop the onion, garlic, and ginger, then sauté in the pan until golden brown.
5. 5. Dice the tomato and add it to the pan, cooking until it softens and forms a paste.
6. 6. Stir in the turmeric, red chili powder, coriander powder, and garam masala, cooking for 1 minute.
7. 7. Add the lentils, coconut milk, and water to the pan, stirring to combine well.
8. 8. Bring the mixture to a boil, then reduce heat and simmer until the lentils are tender.
9. 9. While the lentils cook, prepare the rice by boiling it in a separate pot with water and salt until fluffy.
10. 10. Chop the spinach and add it to the lentil mixture, cooking until it wilts.
11. 11. Adjust seasonings and garnish the lentils with freshly chopped coriander leaves.
12. 12. Serve the cooked rice in bowls and top with the lentil-spinach mixture.