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

• 250G Tilda Wholegrain Basmati Rice 250g
• NaN Trs Lentils Red (Masoor Dall)
• 1 Bunch Spinach Fresh 1 Bunch
• 1 Onion Large 1 Each
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 100 G Jumbo Garlic 100g
• 65G Natoora Root Ginger
• - Biona Capers In Olive Oil
• 240G Spice Kitchen Curry Blend Trio, 240G
• NaN Trs Haldi Powder Turmeric
• 400G Greenfield Himalayan Salt Fine 400G

Instructions

1. 1. Rinse the basmati rice under running water until the water runs clear, then soak for 20 minutes.
2. 2. Rinse the red lentils thoroughly and set aside while prepping the vegetables.
3. 3. Finely chop the onion, tomato, garlic, and ginger to prepare the base ingredients.
4. 4. Heat 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 tomatoes, curry blend, turmeric powder, and salt, cooking for another 3-4 minutes until softened.
7. 7. Add the rinsed lentils and 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 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 or fresh herbs if desired before serving.