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Spiced Lentil Caramelised Onion Rice with Tomato Cucumber Salad
Fragrant vegan basmati rice and green lentils with deeply browned onions, warm spices, parsley, and a lemony chopped salad.
40 min610 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
610 kcalEstimated 3 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 610 kcal |
| Protein | 20g |
| Carbohydrate | 68.6g |
| of which sugars | 12.3g |
| Fat | 21.7g |
| of which saturates | 6.1g |
| Fibre | 10g |
| Salt | 1g |
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Prepare the ingredients
Rinse the basmati rice until the water runs nearly clear. Drain the green lentils, thinly slice the onions, grate the garlic, dice the cucumber, halve the cherry tomatoes, chop the parsley, and cut the lemon into wedges.
Timer: 8 min