Spiced Lentil And Rice Bowl Recipe

About this recipe

A hearty blend of lentils and rice cooked with aromatic spices, perfect for a comforting and nutritious dinner.

Ingredients

• 100 Ml Littlepod Pure Vanilla Extract, 100Ml
• 1 L Daylesford Organic Whole Milk Unhomogenised
• 150G Lindahls Kvarg White Chocolate
• 200G Anchor Unsalted Butter
• 500 G Brown & Polson Cornflour
• 1 Kg White Granulated Sugar
• 190G Dr. Oetker Fine 100% Dark Cocoa Powder
• 1 kg Rice
• 1 pack (25 g) Popular Essentials Cinnamon Split
• 500 g Onion
• - Tomato Ketchup
• 850 g Sundrop Heart+ Blended Cooking Oil
• 20 g Turmeric Powder
• - Cumin Seeds / Jeera Seeds-250 Gms
• - Red Chilli
• 100 g Salt
• 1 kg Water Chestnuts
• - Coriander Powder

Instructions

1. 1. Rinse the rice and lentils thoroughly under running water until the water runs clear.
2. 2. Heat oil in a saucepan and add cumin seeds, letting them crackle for 30 seconds.
3. 3. Add finely chopped onion and sauté until golden brown, stirring occasionally.
4. 4. Add chopped tomatoes and cook until soft, forming a thick base for the dish.
5. 5. Mix in turmeric, chili powder, and salt, stirring to combine with the cooked onion and tomatoes.
6. 6. Add the rinsed lentils and rice to the saucepan, mixing them well with the spice mixture.
7. 7. Pour in the water and bring the mixture to a boil over medium heat.
8. 8. Lower the heat, cover the pan, and simmer for 20 minutes until the rice and lentils are cooked and water is absorbed.
9. 9. Stir gently to ensure even cooking and check for seasoning, adjusting salt if needed.
10. 10. Garnish with freshly chopped coriander leaves before serving.