Savory Lentil And Spinach Rice Bowl Recipe

About this recipe

Dive into the delicious world of Indian cuisine with this Savory Lentil and Spinach Rice Bowl, a hearty vegetarian dish perfect for lunch. This recipe combines tender red lentils and fresh spinach with aromatic spices, served over fluffy basmati rice for a meal that's as satisfying as it is nutritious. Packed with 46g of protein and 15g of fiber, it supports muscle growth while keeping you energized and full. The cooking process is straightforward yet rewarding, with the rich spices blending beautifully into the lentils and spinach. Whether you're looking for a comforting midday meal or an easy way to fuel your day, this dish is a fantastic choice. Serve it warm and enjoy the burst of flavors with every bite!

Ingredients

• 100 G Rajah Garam Masala
• 100 G Jumbo Garlic 100g
• 500 G Fresh Vine Tomato 500g
• 1 Bunch Spinach Fresh 1 Bunch
• 250G Tilda Wholegrain Basmati Rice 250g
• 400G Greenfield Himalayan Salt Fine 400G
• NaN Trs Haldi Powder Turmeric
• NaN Trs Lentils Red (Masoor Dall)
• 1 Onion Large 1 Each
• 65G Natoora Root Ginger
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml
• 100 g Rajah Ground Cumin 100g

Instructions

1. 1. Rinse the basmati rice (180 g) under running water until the water runs clear, then soak for 20 minutes.
2. 2. Rinse the red lentils (140 g) thoroughly and set aside while prepping the vegetables.
3. 3. Finely chop the onion, tomato, garlic (2 cloves) and ginger to prepare the base ingredients.
4. 4. Heat 2 tbsp olive oil in a deep pan and sauté the onions until golden brown, stirring occasionally.
5. 5. Add the garlic and ginger to the pan and cook for 1-2 minutes until fragrant.
6. 6. Stir in the chopped tomato, 2 tsp garam masala, 1 tsp cumin powder, the turmeric powder and salt, cooking for another 3-4 minutes until softened.
7. 7. Add the rinsed lentils and 500 ml water to the pan, bringing the mixture to a boil.
8. 8. Reduce heat to low and simmer for 15 minutes, stirring occasionally, until the lentils are tender.
9. 9. While the lentils are cooking, drain the soaked rice and cook it in a separate pot with water according to package instructions.
10. 10. Add the fresh spinach to the lentil mixture, stirring until the leaves wilt and are evenly incorporated.
11. 11. Once the rice is cooked, fluff it with a fork and divide it evenly between two serving bowls.
12. 12. Spoon the lentil and spinach mixture over the rice, ensuring generous portions in each bowl.
13. 13. Garnish with a drizzle of olive oil if desired before serving.

How to make Savory Lentil And Spinach Rice Bowl

1. Prepare rice and lentils. Rinse the basmati rice until the water runs clear and soak it for 20 minutes. Rinse the red lentils and finely chop the onion, tomato, garlic and ginger.
2. Make the base. Sauté the onion in olive oil until golden, add the garlic and ginger for 1-2 minutes, then stir in the tomatoes, curry blend, turmeric and salt for 3-4 minutes until softened.
3. Simmer the lentils. Add the lentils and water, bring to the boil, then reduce the heat and simmer for 15 minutes, stirring occasionally, until tender. Meanwhile drain and cook the rice.
4. Wilt the spinach. Add the fresh spinach to the simmering lentil mixture and stir until the leaves have wilted and are evenly mixed through the lentils.
5. Assemble and serve. Fluff the rice with a fork and divide it between two bowls, spoon over the lentil and spinach mixture and finish with a drizzle of olive oil or fresh herbs.

Frequently asked questions

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

About 55 minutes: 20 minutes of prep and 35 minutes of cooking.

Is Savory Lentil and Spinach Rice Bowl vegetarian?

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

When should I add the spinach to the lentils?

Stir it in right at the end and cook just until it wilts, so it stays bright green and keeps its fresh flavour.

Can I use yellow moong dal instead of red lentils?

Yes, split yellow moong dal cooks almost as quickly and gives a slightly nuttier, lighter dal.

How can I make the spiced lentils richer?

Finish with a tempering of cumin seeds and garlic sizzled in butter or ghee, poured over the lentils just before serving.