Fragrant Lentil And Spinach Rice Bowl Recipe

About this recipe

This Fragrant Lentil and Spinach Rice Bowl is a hearty and aromatic Indian-inspired dish that’s perfect for lunch. Featuring tender red lentils, fluffy basmati rice, and fresh spinach, this recipe is packed with plant-based protein, fiber, and essential nutrients. The bold spices, including cinnamon and curry blends, infuse the dish with warmth and depth, making it both comforting and energizing. Easy to prepare and batch-friendly, it’s ideal for gym days when you need a satisfying meal to fuel your body. Garnished with fresh coriander, this wholesome bowl is a flavorful way to stay nourished and enjoy a balanced vegetarian diet.

Ingredients

• 100 g Natco Ground Cinnamon 100g
• 1 Ltr Ktc Sunflower Oil
• 500 G Fresh Vine Tomato 500g
• 1 Bunch Spinach Fresh 1 Bunch
• 750 G Top-Op Table Salt Drums
• 1 Bunch Coriander - Bunch
• 500G Tropical Sun Basmati Rice 500g
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 240G Spice Kitchen Curry Blend Trio, 240G
• NaN Trs Lentils Red (Masoor Dall)
• 1 Garlic Bulb - 1 Each
• 65G Natoora Root Ginger
• 500 g Daylesford Organic Brown Onions 500g

Instructions

1. 1. Rinse 150 g basmati rice under cold water until the water runs clear, then set aside.
2. 2. In a medium pot, bring 500 ml water to a boil and add 120 g red lentils, cooking for 10 minutes until tender. Drain if watery.
3. 3. Heat 2 tbsp sunflower oil in a large pan and saute 1 chopped onion and 3 minced garlic cloves until golden.
4. 4. Add 1 tbsp finely grated ginger and 2 diced tomatoes to the pan, cooking until the tomatoes soften and form a sauce.
5. 5. Stir in 2 tsp curry blend and 1/2 tsp cinnamon, mixing well to coat the vegetables.
6. 6. Add the cooked lentils to the pan, stirring to combine with the spices and vegetables.
7. 7. In a separate pot, cook the rinsed basmati rice with 300 ml water and 1/2 tsp salt for 12-15 minutes until fluffy and tender.
8. 8. Steam a bunch of fresh spinach and 100 g thinly sliced mooli for 3-4 minutes until wilted.
9. 9. Combine the cooked rice, lentil mixture, steamed spinach, and radish slices in a large bowl, seasoning with the remaining salt.
10. 10. Garnish with freshly chopped coriander leaves and serve warm.

How to make Fragrant Lentil And Spinach Rice Bowl

1. Rinse rice and cook lentils. Rinse the basmati rice under cold water until it runs clear and set aside. Bring 500ml of water to the boil and cook the red lentils for 10 minutes until tender.
2. Make the tomato base. Heat the palm oil in a large pan and sauté chopped onions and minced garlic until golden. Add grated ginger and diced tomatoes and cook until the tomatoes soften into a sauce.
3. Add spices and lentils. Stir in the curry blend and cinnamon, mixing well to coat the vegetables, then add the cooked lentils and stir to combine with the spices.
4. Cook rice and steam greens. Cook the rinsed rice in a separate pot with a pinch of salt until fluffy and tender. Steam the spinach and thinly sliced mooli for 3-4 minutes until wilted.
5. Assemble and serve. Combine the cooked rice, lentil mixture, steamed spinach and mooli slices in a large bowl, garnish with freshly chopped coriander and serve warm.

Frequently asked questions

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

About 45 minutes, with 15 minutes of prep and 30 minutes of cooking.

Is Fragrant Lentil and Spinach Rice Bowl vegetarian?

Yes, it is vegetarian, made with red lentils, spinach, basmati rice and warming spices.

Can I use frozen spinach in the lentil rice bowl?

Yes, thaw it and squeeze out as much water as you can before stirring it in, so the lentils do not turn watery.

What oil can I use instead of palm oil?

Swap it for sunflower, rapeseed or vegetable oil. The flavour will be a little lighter, but the spices still carry the dish.

How can I make the spiced lentils richer?

Stir in a spoonful of butter or a splash of coconut milk at the end, or finish with a sizzling tempering of cumin seeds in hot oil.