Creamy Spinach Lentil Bowl Recipe

About this recipe

This Creamy Spinach Lentil Bowl is the perfect combination of nutrition and flavor for a satisfying lunch. Featuring tender red lentils, fresh spinach, and aromatic Indian spices, this dish offers a creamy, wholesome experience. Coconut milk adds a luscious texture while spinach provides a boost of iron and fiber, supporting your digestion and energy levels. Served over fluffy rice, it's a quick and balanced meal that can be ready in just 35 minutes. Perfect for busy weekdays, this bowl is ideal for anyone craving comfort and nourishment without compromising on taste.

Ingredients

• - MASOOR DAL SPECIAL 500GM
• 1 Kg Spinach/Palak (Approx 1 Kg)
• 250 ml Real Thai Unsweetened Coconut Milk
• 1 kg Rice
• - Onion-250 Gms
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• 20 g Turmeric Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 500 ml Oil (For Frying)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Rinse the red lentils under cold water until the water runs clear.
2. 2. Cook the rice in boiling water with a pinch of salt until fluffy and set aside.
3. 3. Heat vegetable oil in a pan and toast cumin seeds until aromatic.
4. 4. Chop the onion, garlic, and ginger finely, then sauté in the pan until golden brown.
5. 5. Add turmeric powder and stir well for 30 seconds to release its aroma.
6. 6. Add the rinsed lentils and water to the pan, then simmer for 15 minutes until softened.
7. 7. Blanch the spinach leaves in boiling water for 1 minute, then drain and chop roughly.
8. 8. Stir the coconut milk into the lentils and add the chopped spinach.
9. 9. Season with salt and cook for 5 minutes until creamy and well combined.
10. 10. Garnish with fresh coriander leaves and serve the spinach lentil mixture over the cooked rice.