Spiced Lentil Rice Bowl With Sautéed Vegetables Recipe

About this recipe

The Spiced Lentil Rice Bowl is a perfect example of a wholesome, protein-rich dinner that combines the goodness of Indian flavors with simple comfort food. Lentils serve as the star ingredient, bringing a robust 31g protein per serving, while the fluffy long-grain rice complements their creamy texture. A medley of sautéed mixed vegetables adds vibrant colors and essential nutrients, making this dish as healthy as it is delicious. Cooking this bowl is straightforward, with aromatic spices like turmeric, cumin, and red chili powder infusing every bite with authentic Indian warmth. Serve it for dinner when you want something satisfying yet light, and enjoy the balance of flavors, textures, and nutrition in every spoonful. This dish is ideal for those seeking a high-protein vegetarian meal that's ready in 35 minutes and crafted with locally-inspired ingredients.

Ingredients

• - Red Chilli Powder
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 500 g Spt Frozen Mixed Vegetables
• 500 g Onion
• 110 g Unpeeled Garlic Cloves
• medium Chilli Green Long
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 20 g Turmeric Powder
• - Ginger Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 200 ml Mustard Oil

Instructions

1. 1. Rinse the red lentils and rice under cold water until the water runs clear, then set them aside.
2. 2. Chop the onion finely, mince the garlic cloves, and slice the green chilies to prepare the aromatics.
3. 3. Heat 1 tablespoon of oil in a large pan and add the cumin seeds, letting them sizzle for 15 seconds.
4. 4. Add the chopped onion to the pan and sauté until golden brown, stirring occasionally.
5. 5. Stir in the minced garlic, sliced chilies, turmeric powder, red chili powder, and ginger powder, cooking for 30 seconds until aromatic.
6. 6. Add the red lentils and water to the pan, stirring to combine, and bring to a gentle boil.
7. 7. Reduce the heat and simmer the lentils for 10-12 minutes, stirring occasionally, until they soften and begin to break down.
8. 8. In a separate pot, boil the rice with water and a pinch of salt for 12 minutes or until tender, then drain and fluff with a fork.
9. 9. Heat the remaining oil in another pan and add the frozen mixed vegetables, sautéing for 5-7 minutes until cooked through but still vibrant.
10. 10. Season the sautéed vegetables with a pinch of salt and mix well.
11. 11. Assemble the bowl by layering the cooked rice, spiced lentils, and sautéed vegetables.
12. 12. Garnish with fresh green chilies or a squeeze of lemon juice if desired, and serve warm.