Spiced Lentil And Spinach Rice Bowl Recipe

About this recipe

Delight in the Spiced Lentil & Spinach Rice Bowl, a wholesome Indian-inspired dinner that combines the earthy flavors of lentils and the fresh, vibrant taste of spinach. This recipe is a perfect balance of nutrition and comfort, featuring a protein-packed lentil base simmered with aromatic spices like turmeric and cumin. The addition of tender spinach provides fiber and essential nutrients, while the long-grain rice completes the dish with satisfying textures and mild flavors. Cooking this dish is straightforward yet rewarding, allowing you to enjoy the comforting aroma of spices as they infuse the lentils and spinach. Whether it's a weekday dinner or a relaxed weekend meal, this bowl offers a hearty, nutritious option that caters to your wellness goals. With 31g of protein and a generous dose of fiber, it's as healthy as it is delicious. Pair it with a cool beverage or enjoy it as-is for a fulfilling dining experience.

Ingredients

• - Red Chilli Powder
• 1 Kg Spinach/Palak (Approx 1 Kg)
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 500 g Onion
• 500 g Desi Tomato (Tamatar)
• - Ginger Powder
• - Garlic Powder
• 20 g Turmeric Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• - White Pepper
• 500 ml Oil (For Frying)

Instructions

1. 1. Rinse the red lentils thoroughly under running water and set aside.
2. 2. Wash and chop the spinach leaves, and dice the onion and tomato finely.
3. 3. Heat vegetable oil in a pan and add cumin seeds, allowing them to sputter for 30 seconds.
4. 4. Add the diced onion and sauté until golden brown, stirring occasionally to prevent burning.
5. 5. Stir in the ginger powder, garlic powder, turmeric powder, and white pepper, cooking for 1 minute until fragrant.
6. 6. Add the chopped tomato and cook until soft, mashing slightly to release juices.
7. 7. Add the rinsed lentils and 400ml of water to the pan, bringing it to a boil.
8. 8. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the lentils are tender.
9. 9. Stir in the spinach leaves, cooking for 2-3 minutes until wilted and well incorporated.
10. 10. While the lentils cook, rinse the rice and boil it in 100ml of water in a separate pot, until fluffy and tender.
11. 11. Season the lentil-spinach mixture with salt, adjusting to taste as needed.
12. 12. Serve the cooked rice in bowls, topped generously with the lentil-spinach mixture for a complete meal.