Description
Aromatic and velvety, this creamy one-pan dish combines tender lentils and fluffy rice infused with garlic and spices, enveloped in a rich coconut sauce.
Ingredients
Scale
- 1 cup lentils (green or brown), rinsed and drained
- 1 cup long-grain rice, rinsed
- 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, approximately 5 minutes.
- Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Stir in the lentils, rice, ground cumin, smoked paprika, salt, and black pepper, ensuring the grains absorb the flavor.
- Pour in the vegetable broth or water and bring to a boil. 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 heated through.
- Taste and adjust seasoning before serving, garnished with freshly chopped parsley.
Notes
Rinse lentils and rice thoroughly before cooking to improve texture. Avoid overcooking to maintain al dente texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg