Lebanese Spiced Lentil Rice Bowl Recipe

About this recipe

A hearty and gluten-free vegetarian dinner featuring brown rice, lentils, and a medley of spiced vegetables. Perfect for solution seekers looking for a wholesome and satisfying meal.

Ingredients

• 200 g Orange Carrot (Gajar)
• 100 g Celery
• 100 g Chukde Red Chilli Whole
• 45 g On1Y Cinnamon Powder
• 1 pc (52 g) On1Y Paprika Powder
• 1 ltr Bertolli Extra Virgin Olive Oil
• 1 kg Whole Farm Premium Brown Rice
• 500 g 24 Mantra Organic Malka Masoor
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 397 g American Garden Yellow Mustard (Banjo)-14Oz
• 750 g Dabur 100 % Pure Honey (Refill Pouch)

Instructions

1. 1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 cup diced carrot, 1 cup diced celery, and 1 red chili (sliced). Sauté for 5-7 minutes until the vegetables are soft and fragrant.
2. 2. Stir in 1 teaspoon cinnamon and 1/2 teaspoon paprika, mixing well to coat the vegetables. Transfer the mixture to a slow cooker.
3. 3. In the same skillet, add another tablespoon of olive oil and 2 cups of brown rice. Toast the rice for 3-4 minutes until lightly browned and aromatic. Transfer the rice to the slow cooker.
4. 4. Add 6 cups of water to the slow cooker. Stir to combine, cover, and cook on high for 6-8 hours until the rice is tender.
5. 5. Prepare the dressing by whisking together 2 tablespoons lemon juice, 1/4 teaspoon mustard, and 1/4 teaspoon honey in a small bowl.
6. 6. Serve the rice mixture in individual bowls. Top each serving with a portion of garden salad and drizzle the prepared dressing over the top.