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Dinner recipe

Green Lentil Saag Aloo Rice Bowls with Lime

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Tender potatoes and green lentils in a mildly spiced tomato-spinach sauce, served with lime and coriander rice.

Start planningStart cookingIngredients
60 min585 kcal4 base servingsDinnerVeganGluten FreeRice BowlsFamily Friendly
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Recipe and nutrition estimates

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Focus ingredients: green lentils, potatoes, spinach, basmati rice

Dietary fit: Vegetarian, Vegan, Gluten-free, Dairy-free

Serving tip: Serve promptly. Cool rice promptly, ideally within 1 hour, and refrigerate at 0–5°C. Use the assembled meal within 24 hours or an earlier product limit. Reheat once only until steaming hot throughout.

Green lentil saag aloo rice bowls with spinach, potatoes, coriander, and lime.

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Ingredients

What you need

  • 2 × 390 g tins green lentils
  • 650g potatoes
  • 300g basmati rice
  • 180g baby spinach
  • 400g chopped tomatoes
  • 150g onion
  • 3 cloves garlic
  • 25g fresh ginger
  • 15g fresh coriander
  • 1 lime
  • 15ml vegetable oil
  • 2 tsp mild curry powder
  • 1 tsp ground cumin
  • 1/2 tsp black pepper
  • 2350ml water
  • 2g salt

You'll also need

30cm 5l deep non-stick saute pan, 3l saucepan reused for potatoes and rice, Colander, scales, measuring jug, knife, board and grater

Method

Step by step

Up to 8 clear steps
  1. Green Lentil Saag Aloo Rice Bowls with Lime cooking step 1: Prepare the vegetables.
    Step 1

    Prepare ingredients

    For more than four servings, repeat batches of no more than four, dividing displayed ingredients and measured method totals between batches. Keep pan sizes and cooking times per batch fixed; allow extra elapsed time. Cut peeled potatoes into 2cm cubes, dice onion, crush garlic and grate fresh ginger. Drain and rinse canned lentils, wash spinach and chop coriander. Measure 2g lime zest and 30ml juice.

  2. Green Lentil Saag Aloo Rice Bowls with Lime cooking step 2: Cook the rice.
    Step 2

    Pre-cook potatoes

    Bring 1500ml water to the boil in the 3l saucepan. Add all potatoes and simmer 10–12 minutes until a knife enters the centre easily. Drain, discard water and steam-dry for 2 minutes. While they cook, start the sauce in the next step.

    12 min
  3. Green Lentil Saag Aloo Rice Bowls with Lime cooking step 3: Start the potatoes.
    Step 3

    Build tomato sauce

    Heat all 15ml vegetable oil in the 5l pan over medium heat. Cook all onion for 8–10 minutes until soft, stirring. Add all garlic, ginger, curry powder, cumin and black pepper for 1 minute. Add all tomatoes with juice, 150ml water and all 2g salt. Simmer uncovered for 10–12 minutes until slightly thickened.

    23 min
  4. Green Lentil Saag Aloo Rice Bowls with Lime cooking step 4: Add spices and tomatoes.
    Step 4

    Cook rice

    Once potatoes are drained, rinse all dry rice and place in the emptied saucepan with 600ml water. Bring to the boil, cover and simmer gently for 10–12 minutes or follow the packet. If drying before tender, add boiling water from the measured 100ml contingency; discard unused contingency. Drain excess water and rest covered off heat for 5 minutes while finishing the sauce.

    12 min
  5. Green Lentil Saag Aloo Rice Bowls with Lime cooking step 5: Fold in lentils and spinach.
    Step 5

    Add lentils and spinach

    Gently fold all cooked potatoes and drained lentils into the tomato sauce. Heat 4–5 minutes without boiling hard, stirring carefully to keep lentils and potatoes intact. Add all spinach and stir for 2–3 minutes until wilted and everything is steaming hot.

    8 min
  6. Green Lentil Saag Aloo Rice Bowls with Lime cooking step 6: Serve with lime rice.
    Step 6

    Finish and serve

    Remove sauce from heat and stir in all 30ml lime juice. Fluff rice with all 2g lime zest and half the coriander. Divide all rice and lentil-potato sauce evenly between the intended servings and scatter remaining coriander.