Golden Lentil And Spinach Pilaf Recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring red lentils, spinach, and aromatic spices. This vegetarian dish is perfect for solution seekers looking for a wholesome and satisfying meal.

Ingredients

• 250 g Spinach - Chopped
• 100 g Garlic - Single Clove
• 125 g Cremini Mushroom
• 200 g Orange Carrot (Gajar)
• 200 g Ginger (Aale)
• 250 ml Coco Mama Coconut Milk
• 2 ltr Figaro Extra Light Olive Oil
• 500 g 24 Mantra Organic Malka Masoor
• 100 g X 3 Mtr Coriander Powder Combo
• 1 pack (100 g) Khetika Stone Ground Turmeric Powder, Single Origin, With Natural Oils, High Curcumin,Reusable Pouch
• 1 kg Akar Powder Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 1 pack (1 kg) 921 Extra Long Grain Biryani Basmati Rice

Instructions

1. 1. In a large saucepan, heat 1 tablespoon of olive oil over medium-high heat. Add 1 minced garlic clove, 3 cups of sliced mushrooms, and 1 1/2 cups of diced carrots. Cook for 5 minutes, stirring often, until the vegetables are softened.
2. 2. Add 4 cups of coconut milk, 1 cup of basmati rice, 1 cup of malka masoor lentils, 1 tablespoon of grated ginger, 1 1/2 teaspoons of ground coriander powder, 1 teaspoon of ground turmeric, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well and bring the mixture to a boil.
3. 3. Reduce the heat to low, cover the saucepan, and let it simmer for 20 minutes, stirring occasionally to prevent sticking.
4. 4. Stir in 1 cup of chopped spinach. Cover and simmer for an additional 3-4 minutes, or until the rice and lentils are tender and the spinach is wilted.
5. 5. Remove from heat and serve immediately.