Creamy Coconut Lentil Rice Bowl Recipe

About this recipe

Discover the delicious Creamy Coconut & Lentil Rice Bowl, a fusion-inspired vegetarian dinner bursting with flavors and nutrients. This dish combines tender red lentils simmered in creamy coconut milk with fluffy basmati rice, seasoned with aromatic Thai Seven Spice for a warm, comforting meal. Topped with fresh julienned carrots and crisp cucumber slices, it offers vibrant textures and a refreshing crunch. The zesty lemon dressing ties all the components together, creating a harmonious balance of richness and brightness. Perfect for a quick yet satisfying dinner, this recipe is packed with 42g of protein to fuel your body and 174g of carbs for long-lasting energy. Whether you're cooking for yourself or sharing with a loved one, this meal is sure to become a favorite in your dinner rotation.

Ingredients

• - Freshways Fresh British Whipping Cream
• NaN Trs Lentils Red (Masoor Dall)
• 250G Tilda Wholegrain Basmati Rice 250g
• - Biona Capers In Olive Oil
• 1 Onion Large 1 Each
• 50G Black Garlic Cloves, 50G
• - Greenfields Thai Seven Spice
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 100 g Yorkshire English Carrots 100G
• 1 Piece Cucumber 1Pc
• 1 Lemon - 1 Each

Instructions

1. 1. Rinse the red lentils and basmati rice thoroughly under cold water until the water runs clear.
2. 2. Heat 1 tablespoon of olive oil in a pan, then sauté finely chopped onion and garlic until softened and fragrant.
3. 3. Add the rinsed lentils to the pan and pour in the coconut milk, stirring well to combine.
4. 4. Sprinkle the Greenfields Thai Seven Spice, salt, and black pepper into the lentil mixture and simmer for 20 minutes until creamy.
5. 5. In a separate pot, cook the basmati rice in boiling water until tender, approximately 15 minutes, and drain well.
6. 6. Peel and julienne the carrots and slice the cucumber into thin rounds for topping.
7. 7. In a small bowl, mix the juice of one lemon with 1 tablespoon of olive oil to create a light dressing.
8. 8. Divide the cooked rice between two serving bowls, creating a base for the dish.
9. 9. Spoon the creamy coconut lentils over the rice, layering it evenly for a hearty texture.
10. 10. Arrange the fresh carrot and cucumber slices on top of the lentils as a vibrant garnish.
11. 11. Drizzle the lemon dressing evenly over the bowls, enhancing the flavors with a zesty touch.
12. 12. Serve immediately and enjoy a comforting and protein-packed dinner that’s sure to please.

How to make Creamy Coconut Lentil Rice Bowl

1. Rinse and soften aromatics. Rinse the red lentils and basmati rice under cold water until it runs clear. Sauté finely chopped onion and garlic in 1 tablespoon of olive oil until softened and fragrant.
2. Simmer the lentils. Add the lentils and pour in the coconut milk, then season with Thai seven spice, salt and black pepper. Simmer for 20 minutes until creamy.
3. Cook the rice and prep toppings. In a separate pot, cook the basmati rice in boiling water until tender, approximately 15 minutes, and drain well. Peel and julienne the carrots and slice the cucumber into thin rounds.
4. Dress and layer. Mix the juice of one lemon with 1 tablespoon of olive oil for a light dressing. Divide the rice between two bowls and spoon the creamy lentils evenly over the top.
5. Top and serve. Arrange the carrot and cucumber on top of the lentils, drizzle the lemon dressing evenly over the bowls and serve immediately.

Frequently asked questions

How long does Creamy Coconut Lentil Rice Bowl take to make?

About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking, with the lentils and rice simmering side by side in separate pans.

Is Creamy Coconut Lentil Rice Bowl vegetarian?

Yes, it is vegetarian. Red lentils, coconut milk and basmati rice make up the base, topped with carrot, cucumber and a squeeze of lemon.

Can I use yellow lentils instead of red lentils in a coconut lentil bowl?

Swap them for split yellow lentils if that is what you have, but they hold their shape more, so simmer a little longer and add a splash of extra coconut milk to keep the texture creamy.

How do I stop coconut lentils going thick when reheating leftovers?

Stir in a splash of water or coconut milk as they warm, because red lentils keep absorbing liquid in the fridge. Store the lentils and rice separately in airtight tubs and eat within two days.

What toppings go well on a coconut lentil rice bowl?

Julienned carrot and thin cucumber rounds add crunch against the soft lentils, and a lemon dressing brightens the coconut. A few capers or chopped fresh herbs also cut through the richness nicely.