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Dinner recipe

Creamy Coconut Lentil Rice Bowls with Lime

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A vegan coconut lentil dinner with basmati rice, red lentils, pepper, spinach, coriander, mild curry powder, and lime.

Start planningStart cookingIngredients
65 min665 kcal4 base servingsDinnerVeganRice bowlsOne Pot
ContainsGluten
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: red lentils, coconut milk, basmati rice, spinach

Dietary fit: Vegetarian, Vegan, Dairy-free

Serving tip: Cool rice rapidly in shallow portions and refrigerate ideally within 1hour at 0–5°C; use within 24hours. Cool topping within 1–2hours and keep chilled. Reheat once only until steaming hot throughout.

Creamy Coconut Lentil Rice Bowls with Lime plated and ready to serve.

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Ingredients

What you need

  • 220g red lentils
  • 300g basmati rice
  • 400ml coconut milk
  • 150g red pepper
  • 160g spinach
  • 60g spring onions
  • 20g fresh coriander
  • 2 lime
  • 3 cloves garlic
  • 25g ginger
  • 2 tsp mild curry powder
  • 15ml vegetable oil
  • 1/2 tsp black pepper
  • 1800ml water

You'll also need

3l lentil saucepan and sieve, 3l lidded rice saucepan, 4l sauce saucepan, scales and measuring jug, knife and board, grater

Method

Step by step

Up to 8 clear steps
  1. Creamy Coconut Lentil Rice Bowls with Lime cooking step 1: Prep the vegetables.
    Step 1

    Prepare ingredients

    For more than four servings, repeat batches of no more than four. Divide displayed ingredients and measured method totals between batches; keep vessel sizes, cut thickness and per-batch times fixed, and allow extra elapsed time. Rinse lentils and rice separately. Cut pepper into 5mm strips, slice spring onion whites and greens separately, and chop coriander stalks and leaves separately. Crush garlic and grate ginger. Measure 30ml lime juice; cut remaining fruit into wedges.

  2. Creamy Coconut Lentil Rice Bowls with Lime cooking step 2: Cook the rice.
    Step 2

    Cook lentils fully

    Put all lentils and 1100ml water in a 3l saucepan. Bring to a boil and boil 10 minutes, then reduce to a simmer 15 minutes or to the selected packet until thoroughly tender. Drain in a sieve and discard cooking water. Do not rely on a short coconut simmer to hydrate dry lentils.

    15 min
  3. Creamy Coconut Lentil Rice Bowls with Lime cooking step 3: Build the flavour base.
    Step 3

    Cook rice

    Meanwhile put all rice and 600ml water in a separate 3l saucepan. Bring to a simmer, cover and cook on low 10–12 minutes or to selected white-basmati packet until absorbed and tender. Rest covered off heat 3 minutes, then fluff.

    12 min
  4. Creamy Coconut Lentil Rice Bowls with Lime cooking step 4: Simmer the lentils.
    Step 4

    Cook coconut sauce

    Heat all vegetable oil in a 4l saucepan over medium heat. Cook all pepper and spring onion whites 8–10 minutes until tender. Stir in all garlic, ginger, coriander stalks, curry powder and black pepper 1 minute. Add all coconut milk and remaining 100ml water and simmer gently 10 minutes.

    10 min
  5. Creamy Coconut Lentil Rice Bowls with Lime cooking step 5: Add the vegetables.
    Step 5

    Combine lentils and spinach

    Fold all drained cooked lentils into the coconut sauce and simmer 5 minutes, stirring gently. Add all spinach 3 minutes until wilted and everything is hot throughout. Take off heat and stir in all measured lime juice.

    5 min
  6. Creamy Coconut Lentil Rice Bowls with Lime cooking step 6: Serve the bowls.
    Step 6

    Serve

    Divide all rice and coconut lentils equally between bowls. Scatter all coriander leaves and spring onion greens and serve all lime wedges.