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Spiced Lentils and Rice

A delightful dish combining lentils and rice, seasoned with vibrant spices for a nutritious and flavorful meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Lentils and Rice Base
  • 200 g red split lentils Soaked for about 30 minutes
  • 150 g basmati rice Add with lentils
  • 1 tbsp coconut oil For cooking the lentils and rice
  • 1.5 tsp black mustard seeds Add to hot oil until they pop
  • 1.5 tsp cumin seeds Add to hot oil until they pop
  • 1 cup water About 4 cups to cover the lentils and rice
  • 1 carrot, finely chopped
  • 1 tsp freshly grated ginger
  • 1 tsp ground coriander
  • 0.5 tsp ground turmeric
  • 1.5 tsp fine sea salt
Tadka and Garnish
  • 1 tbsp coconut oil For making the tadka
  • 1 echalion shallot, finely sliced
  • 2 cloves garlic, finely sliced
  • 0.25 tsp garam masala
  • 0.25 tsp Kashmiri chilli blend
  • 260 g bag of spinach, washed To be added after the tadka
  • 1 lime, juice of For drizzling
  • 1 lime, cut into wedges For garnish

Method
 

Preparation
  1. Soak the red split lentils for about 30 minutes.
  2. In a pot, heat 1 tbsp of coconut oil over medium heat. Add the black mustard seeds and cumin seeds, and cook until they start to pop.
  3. Add the chopped carrot, grated ginger, ground coriander, ground turmeric, and sea salt to the pot. Sauté for a couple of minutes until the vegetables soften.
Cooking
  1. Add the soaked lentils and basmati rice to the pot. Pour in enough water (about 4 cups) to cover everything. Bring it to a boil.
  2. Once it boils, reduce the heat, cover the pot, and let it simmer for about 30 minutes.
  3. In a separate pan, heat 1 tbsp of coconut oil for the tadka. Add the sliced shallot and garlic, cooking them until they are golden brown.
  4. Stir in the garam masala and Kashmiri chilli blend into the shallot mixture. Then add the washed spinach and cook until wilted.
Serving
  1. Serve the lentil and rice mixture topped with the spinach tadka. Drizzle with lime juice and garnish with lime wedges.

Notes

Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for longer storage. Serve with naan bread or yogurt on the side.