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Dinner recipe

Coconut Red Lentil Spinach Rice Bowls with Lime

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Speedy vegan rice bowls with red lentils, coconut milk, spinach, chopped tomatoes, curry powder, turmeric, lime, and basmati rice.

Start planningStart cookingIngredients
25 min590 kcal4 base servingsDinnerQuickFamily FriendlyVegan
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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, basmati rice, coconut milk, baby spinach

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

Serving tip: Keep the lime wedges on the side for anyone who wants a brighter finish.

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

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Ingredients

What you need

  • 250g red lentils
  • 280g basmati rice
  • 400ml coconut milk
  • 150g baby spinach
  • 1 tin chopped tomatoes
  • 1 onion
  • 2 cloves garlic
  • 1 lime
  • 2 tsp curry powder
  • 1 tsp ground turmeric
  • 1 tbsp olive oil
  • 1/2 tsp black pepper

You'll also need

saucepan, wide saucepan, colander, knife, chopping board

Method

Step by step

Up to 8 clear steps
  1. Coconut Red Lentil Spinach Rice Bowls with Lime cooking step 1: Start the rice.
    Step 1

    Start the rice

    Rinse the basmati rice, then simmer it in a saucepan of boiling water for 10 to 12 minutes until the grains are tender.

    12 min
  2. Coconut Red Lentil Spinach Rice Bowls with Lime cooking step 2: Prepare the base.
    Step 2

    Prepare the base

    Finely chop the onion, crush the garlic, rinse the red lentils, and cut the lime into wedges.

    4 min
  3. Coconut Red Lentil Spinach Rice Bowls with Lime cooking step 3: Build the spices.
    Step 3

    Build the spices

    Heat 1 tablespoon olive oil in a wide saucepan over a medium heat, add the onion with black pepper, and cook for 3 minutes until glossy; stir in the garlic, curry powder, and ground turmeric for 1 minute.

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

    Simmer the lentils

    Add the red lentils, chopped tomatoes, coconut milk, and 250ml water, then season and simmer for 13 to 15 minutes until the lentils are soft but still hold a little texture.

    15 min
  5. Coconut Red Lentil Spinach Rice Bowls with Lime cooking step 5: Wilt the spinach.
    Step 5

    Wilt the spinach

    Stir in the baby spinach for 1 to 2 minutes until it wilts into the coconut lentils, then squeeze in half the lime juice.

    2 min
  6. Coconut Red Lentil Spinach Rice Bowls with Lime cooking step 6: Serve the bowls.
    Step 6

    Serve the bowls

    Drain the rice, divide it between bowls, spoon over the coconut red lentils, and serve with the remaining lime wedges.

    2 min