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Heat olive oil in a large pot or Dutch oven over medium heat. Add minced shallots and sauté for 3-4 minutes until softened and translucent.

Add minced garlic, ground cumin, ground turmeric, red pepper flakes (if using), and salt to the pot. Sauté for another 1 minute until fragrant, stirring constantly to prevent burning.

Stir in the rinsed basmati rice and red lentils. Cook for 1-2 minutes, stirring to coat them with the spices.

Pour in the crushed tomatoes, full-fat coconut milk, and vegetable broth. Bring the mixture to a gentle simmer, stirring occasionally.

Once simmering, reduce the heat to low, cover the pot tightly, and cook for 20-25 minutes, or until the liquid has been absorbed and the rice and lentils are tender. Avoid lifting the lid too often.

Remove the pot from the heat. Stir in the fresh spinach a handful at a time, allowing it to wilt into the hot rice. Stir in the fresh lemon juice.

Fluff the coconut red lentil rice with a fork. Taste and adjust seasoning with additional salt or lemon juice if needed. Serve hot.


Heat olive oil in a large pot or Dutch oven over medium heat. Add minced shallots and sauté for 3-4 minutes until softened and translucent.

Add minced garlic, ground cumin, ground turmeric, red pepper flakes (if using), and salt to the pot. Sauté for another 1 minute until fragrant, stirring constantly to prevent burning.

Stir in the rinsed basmati rice and red lentils. Cook for 1-2 minutes, stirring to coat them with the spices.

Pour in the crushed tomatoes, full-fat coconut milk, and vegetable broth. Bring the mixture to a gentle simmer, stirring occasionally.

Once simmering, reduce the heat to low, cover the pot tightly, and cook for 20-25 minutes, or until the liquid has been absorbed and the rice and lentils are tender. Avoid lifting the lid too often.

Remove the pot from the heat. Stir in the fresh spinach a handful at a time, allowing it to wilt into the hot rice. Stir in the fresh lemon juice.

Fluff the coconut red lentil rice with a fork. Taste and adjust seasoning with additional salt or lemon juice if needed. Serve hot.
