Description
A delightful blend of soft lentils and tender rice in a creamy coconut milk sauce, infused with aromatic garlic and spices.
Ingredients
Scale
- 1 cup lentils (green or brown)
- 1 cup long-grain rice
- 4 cups vegetable broth or water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 cup coconut milk (preferably full-fat)
- 1 cup spinach leaves, roughly chopped
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet or pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and sauté for an additional 1-2 minutes until fragrant, being cautious not to burn it.
- Stir in lentils, rice, ground cumin, smoked paprika, salt, and black pepper, ensuring the rice and lentils are coated in the spices and oil.
- Pour in the vegetable broth or water and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 20-25 minutes until tender.
- Remove the lid and stir in the coconut milk, chopped spinach, and lemon juice. Cook for an additional 2-3 minutes until the spinach wilts.
- Adjust seasoning if necessary and serve warm, garnished with chopped parsley.
Notes
Rinsing lentils and rice improves texture. Feel free to adjust seasoning based on personal preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg