Coconut Red Lentil Rice with Spinach
Coconut Red Lentil Rice with Spinach
Ingredients
For the Aromatic Base
- 1 tablespoon olive oil
- 2 shallots, minced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon red pepper flakes, optional
- 1 teaspoon salt, or to taste
For the Lentil Rice
- 1 cup uncooked basmati rice, rinsed
- 1 cup red lentils, rinsed
- 1 can crushed tomatoes, 14.5 ounces
- 1 can full-fat coconut milk, 13.5 fluid ounces
- 2 cups vegetable broth
For Finishing
- 5 ounces fresh spinach
- 1/2 lemon, juiced
Instructions
- 1
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.
⏱️ 4 min
- 2
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.
⏱️ 1 min
- 3
Stir in the rinsed basmati rice and red lentils. Cook for 1-2 minutes, stirring to coat them with the spices.
⏱️ 2 min
- 4
Pour in the crushed tomatoes, full-fat coconut milk, and vegetable broth. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min
- 5
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.
⏱️ 25 min
- 6
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.
⏱️ 3 min
- 7
Fluff the coconut red lentil rice with a fork. Taste and adjust seasoning with additional salt or lemon juice if needed. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Red Lentil Rice with Spinach
Ingredients
For the Aromatic Base
- 1 tablespoon olive oil
- 2 shallots, minced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon red pepper flakes, optional
- 1 teaspoon salt, or to taste
For the Lentil Rice
- 1 cup uncooked basmati rice, rinsed
- 1 cup red lentils, rinsed
- 1 can crushed tomatoes, 14.5 ounces
- 1 can full-fat coconut milk, 13.5 fluid ounces
- 2 cups vegetable broth
For Finishing
- 5 ounces fresh spinach
- 1/2 lemon, juiced
Instructions
- 1
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.
⏱️ 4 min - 2
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.
⏱️ 1 min - 3
Stir in the rinsed basmati rice and red lentils. Cook for 1-2 minutes, stirring to coat them with the spices.
⏱️ 2 min - 4
Pour in the crushed tomatoes, full-fat coconut milk, and vegetable broth. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min - 5
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.
⏱️ 25 min - 6
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.
⏱️ 3 min - 7
Fluff the coconut red lentil rice with a fork. Taste and adjust seasoning with additional salt or lemon juice if needed. Serve hot.
⏱️ 2 min