Indian Lentil Veg Bowl (Lentils with Spiced Vegetables)

• 1 medium Yellow onion
• 3 cloves Garlic
• 15 g Ginger root
• 2 tsp Ground cumin
• 1 tsp Ground turmeric
• 400 g Canned chopped tomatoes
• 160 g Red lentils
• 2 medium Carrot
• 1 medium Courgette
• 150 g Basmati rice
• 15 g Fresh coriander
• 1 tbsp Olive oil
• 1 ¼ tsp Fine sea salt
• ¼ tsp Black pepper
• 700 ml Water

1. Rinse the basmati rice in a colander until the water runs mostly clear. Put it in a saucepan with 300 ml water and 0.25 tsp fine sea salt, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Take off the heat and leave covered for 10 minutes.
2. Meanwhile, finely chop the onion, crush the garlic, and grate the ginger. Peel the carrots and cut into small dice; dice the courgette to a similar size. Roughly chop the fresh coriander.
3. Heat the olive oil in a large pot over medium heat. Add the onion with a pinch of the remaining salt and cook for 5 minutes until softened. Stir in the garlic, ginger, ground cumin and ground turmeric and cook for 1 minute until fragrant.
4. Stir in the canned chopped tomatoes, red lentils, remaining 400 ml water, remaining salt and the black pepper. Bring to a gentle simmer, then cook for 12 minutes, stirring often, until the lentils are soft and the mixture is thick. If it starts to catch, loosen with a splash of water.
5. Add the carrots and cook for 6 minutes, then add the courgette and cook for a further 5 to 7 minutes until the vegetables are tender and the lentils are creamy. Taste and adjust seasoning with a little more fine sea salt and black pepper if needed. Stir through most of the fresh coriander, reserving a little to finish.
6. Fluff the rice with a fork and divide between two bowls. Spoon the lentils and spiced vegetables over the top. Finish with the reserved fresh coriander and serve hot.

Made this recipe? Rate it — a comment is optional.