Aromatic Red Lentil And Rice Bowl Recipe

Fusion cuisine

Aromatic Red Lentil and Rice Bowl recipe

About this recipe

This gluten-free and vegetarian dinner combines fragrant red lentils with basmati rice, infused with warm spices and fresh herbs. A dollop of yogurt adds creaminess to this comforting and wholesome meal.

Ingredients

  • 1 Bunch Spring Onions 1 Bunch
  • - Schwartz Coriander Leaf Jar
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • 100 G Jumbo Garlic 100g
  • 250 Ml Mr Organic Lime Juice
  • - Fresh Tumeric Root
  • 1 Kg Laila Basmati Rice
  • 1 Kg Wild Rice, 1Kg
  • - Ktc Vegetable Oil
  • 100 G East End Ground Coriander
  • 100 G Trs Ground Cumin Jeera Powder
  • 50G Mill & Mortar Organic Ground Turmeric, 50G
  • 10G Top-Op Bay Leaves 10g
  • 2 Kg Natco Red Lentils (Masoor Dal) 2 Kg
  • 70G Mill & Mortar Citrus Salt Flakes, 70G
  • 125G Daylesford Organic Brandy Butter
  • 100 G Rajah Garam Masala
  • - Jalpur Crushed Red Chilli Pepper Flakes
  • 200 G Authentic Greek Yogurt
  • - Tata Salt
  • 500G Clover Spread

Instructions

  1. 1. Heat 1 tablespoon of vegetable oil in a large saucepan over medium-high heat.
  2. 2. Add 1 cup of diced onion and sauté for 6 minutes, or until the onion starts to brown.
  3. 3. Stir in 1 teaspoon of grated turmeric root, 2 minced garlic cloves, 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, and 1/2 teaspoon of ground turmeric. Cook for 1 minute until fragrant.
  4. 4. Add 3 cups of water, 1 1/2 cups of red lentils, 3/4 teaspoon of salt, and 2 bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the lentils are tender. Discard the bay leaves.
  5. 5. In a small skillet, melt 2 tablespoons of butter over medium heat.
  6. 6. Add 3/4 cup of chopped green onions and 1 tablespoon of chilli flakes to the skillet. Sauté for 5 minutes until softened.
  7. 7. Stir the sautéed green onions and chilli mixture into the cooked lentils. Add 3 tablespoons of lime juice, 2 tablespoons of chopped fresh cilantro, and 1 teaspoon of garam masala. Mix well to combine.
  8. 8. Serve by placing 1/2 cup of cooked basmati rice into a shallow bowl. Spoon 3/4 cup of the lentil mixture over the rice and top with 1 tablespoon of greek yogurt per serving.