Spiced Lentil And Spinach Rice Bowl Recipe

Indian cuisine · 319 calories

About this recipe

The Spiced Lentil and Spinach Rice Bowl is a delightful Indian-inspired dish that brings together the comforting flavors of perfectly cooked red lentils, aromatic spices, tender spinach, and fluffy long-grain rice. This balanced meal is rich in plant-based protein, offering 29g per serving, and packed with essential nutrients like fiber and vitamins. The warm spices like cumin, turmeric, and chili powder create a robust flavor profile that pairs beautifully with the earthy sweetness of cooked lentils and the fresh vibrancy of spinach. Preparing this dish is straightforward, making it ideal for a satisfying weeknight dinner. Serve it hot, and enjoy the wholesome goodness that nourishes both body and soul. Perfect for those looking for a quick, nutritious, and flavorful meal without compromising on taste.

Ingredients

  • - Red Chilli Powder
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 200 g Spinach (Palak)
  • 500 g Onion
  • 500 g Desi Tomato (Tamatar)
  • 100 g Garlic - Single Clove
  • - Ginger Powder
  • 20 g Turmeric Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 200 ml Mustard Oil
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Rinse the red lentils under running water until the water runs clear, then set aside.
  2. 2. Wash the spinach thoroughly, chop it into bite-sized pieces, and set aside.
  3. 3. Heat oil in a pan and add cumin seeds; let them sizzle and release their aroma for about 30 seconds.
  4. 4. Add finely chopped onion and garlic to the pan, sauté until golden and fragrant, approximately 3–4 minutes.
  5. 5. Stir in the ginger powder, turmeric powder, red chili powder, and salt, then cook for another 1 minute to toast the spices.
  6. 6. Add chopped tomatoes and cook until they soften and blend into the spice mixture, about 5 minutes.
  7. 7. Add the rinsed lentils and water to the pan, bring to a boil, then lower the heat and let it simmer for 15 minutes.
  8. 8. In a separate pot, cook the long-grain rice with enough water and a pinch of salt until tender, then drain and set aside.
  9. 9. Once the lentils are tender, stir in the chopped spinach and cook for 3–4 minutes until wilted.
  10. 10. Serve the cooked rice in bowls, topped generously with the spiced lentil and spinach mixture.