How long does Creamy Spinach and Lentil Rice Bowl take to make?

About 35 minutes, with 10 minutes of prep and 25 minutes of cooking.

Is Creamy Spinach and Lentil Rice Bowl vegetarian?

Yes, it is vegetarian, made with lentils, rice, spinach, coconut milk and spices.

Which lentils work best in Creamy Spinach and Lentil Rice Bowl?

Red lentils suit it best, as they cook in the 15-minute simmer alongside the rice and turn soft and creamy. Whole brown lentils keep more bite but should be simmered on their own first until half tender.

How can I make the lentil rice even creamier?

Add a little more coconut milk towards the end, or stir in a spoonful of yoghurt off the heat.

How long does leftover spinach and lentil rice keep?

Up to 3 days in the fridge in a sealed container. Reheat with a splash of water until piping hot, as the rice firms up when chilled.

Creamy Spinach And Lentil Rice Bowl Recipe

Name: Creamy Spinach and Lentil Rice Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 servings
Cuisine: English
Ingredients: 1 Bunch Spinach Fresh 1 Bunch; NaN Trs Lentils Brown Whole (Masoor); NaN Tilda Long Grain Rice; - Biona Capers in Olive Oil; 1 Onion Large 1 Each; 50G Black Garlic Cloves, 50G; - Spice Kitchen Moroccan Spice Tin; 165 Ml Tropical Sun Coconut Milk Mini; - Maldon Flakes Sea Salt; 100G Rajah Black Pepper Ground 100G; 1 Lemon - 1 Each

English cuisine · 1 servings · 289 calories

Creamy Spinach and Lentil Rice Bowl recipe

About this recipe

The Creamy Spinach and Lentil Rice Bowl is a delightful combination of hearty ingredients and rich flavors, perfect for a quick vegetarian dinner. Featuring protein-packed red lentils, fragrant basmati rice, and fresh spinach, this dish comes together with the creamy addition of coconut milk and a touch of Moroccan spices. Each bite feels comforting yet balanced, with lemon juice adding a bright finish to the earthy tones. It’s an excellent option for busy evenings, offering both nutrition and convenience. With 18g of protein per serving, this recipe supports your health goals while satisfying your taste buds. Serve this warm bowl of goodness in under 35 minutes, ideal for two people, and enjoy a meal that’s both simple to prepare and deeply fulfilling!

Ingredients

1 Bunch Spinach Fresh 1 Bunch
NaN Trs Lentils Brown Whole (Masoor)
NaN Tilda Long Grain Rice
- Biona Capers In Olive Oil
1 Onion Large 1 Each
50G Black Garlic Cloves, 50G
- Spice Kitchen Moroccan Spice Tin
165 Ml Tropical Sun Coconut Milk Mini
- Maldon Flakes Sea Salt
100G Rajah Black Pepper Ground 100G
1 Lemon - 1 Each

Instructions

1. Rinse the basmati rice and red lentils under cold water until the water runs clear.
2. Heat olive oil in a medium saucepan over medium heat, then sauté finely chopped onions until translucent.
3. Add minced garlic and Spice Kitchen Moroccan Spice Tin to the onions, stirring for about 1 minute until fragrant.
4. Stir in the rinsed lentils and basmati rice, coating them well with the spices and onion mixture.
5. Pour in water and coconut milk, then bring the mixture to a gentle boil.
6. Reduce the heat to low, cover the pan, and let it simmer for about 15 minutes, stirring occasionally.
7. While the rice and lentils cook, wash and roughly chop the fresh spinach leaves.
8. Add the spinach to the saucepan, folding it into the rice and lentil mixture, and cook for another 5 minutes.
9. Season with Maldon Flakes Sea Salt and Rajah Black Pepper Ground, adjusting to your preferred taste.
10. Squeeze the juice of one lemon into the dish and mix well to brighten the flavors.
11. Serve the creamy spinach and lentil rice bowl warm, garnished with extra black pepper or a lemon wedge if desired.

How to make Creamy Spinach And Lentil Rice Bowl

Rinse and sauté. Rinse the basmati rice and red lentils until the water runs clear. Heat olive oil in a saucepan over medium heat and sauté finely chopped onions until translucent.
Toast the spices. Add minced garlic and Moroccan spice blend to the onions and stir for about 1 minute until fragrant, then stir in the lentils and rice to coat them well.
Simmer with coconut milk. Pour in water and coconut milk and bring to a gentle boil. Reduce the heat to low, cover and simmer for about 15 minutes, stirring occasionally, while you wash and chop the spinach.
Wilt in the spinach. Fold the spinach into the rice and lentil mixture and cook for another 5 minutes. Season with sea salt and ground black pepper to taste.
Brighten and serve. Squeeze in the juice of one lemon and mix well. Serve the creamy spinach and lentil rice warm, garnished with extra black pepper or a lemon wedge if you like.

Frequently asked questions

How long does Creamy Spinach and Lentil Rice Bowl take to make?: About 35 minutes, with 10 minutes of prep and 25 minutes of cooking.
Is Creamy Spinach and Lentil Rice Bowl vegetarian?: Yes, it is vegetarian, made with lentils, rice, spinach, coconut milk and spices.
Which lentils work best in Creamy Spinach and Lentil Rice Bowl?: Red lentils suit it best, as they cook in the 15-minute simmer alongside the rice and turn soft and creamy. Whole brown lentils keep more bite but should be simmered on their own first until half tender.
How can I make the lentil rice even creamier?: Add a little more coconut milk towards the end, or stir in a spoonful of yoghurt off the heat.
How long does leftover spinach and lentil rice keep?: Up to 3 days in the fridge in a sealed container. Reheat with a splash of water until piping hot, as the rice firms up when chilled.