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Creamy Coconut Lentil Rice Bowls with Lime
A vegan coconut lentil dinner with basmati rice, red lentils, pepper, spinach, coriander, mild curry powder, and lime.
40 min560 kcal4 base servings
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.
Nutrition
Estimated nutrition per serving
560 kcalEstimated 2 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 560 kcal |
| Protein | 20g |
| Carbohydrate | 63g |
| of which sugars | 11.3g |
| Fat | 19.9g |
| of which saturates | 5.6g |
| Fibre | 8g |
| Salt | 1g |
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Prep the vegetables
Rinse the red lentils and basmati rice separately in a sieve. Slice the red pepper, finely slice the spring onions, grate the garlic and ginger, roughly chop the coriander stalks and leaves separately, and cut the limes into wedges.
Timer: 10 min