Pakistani Spiced Lentil and Vegetable Bowl
Embark on a flavorful journey with this Pakistani Spiced Lentil and Vegetable Bowl. This dish is a symphony of earthy lentils and vibrant vegetables, harmonized with a melody of spices that embody the rich and colorful tapestry of Pakistani cuisine. Perfect for a cozy night in, this vibrant dish is sure to warm both the heart and soul. Best of all, it’s completely free from lactose, milk, and eggs, ensuring a pleasurable and safe dining experience for anyone with these dietary restrictions.
Serves: 1, Difficulty: Easy
Prep Time: 10 minutes, Cooking Time: 30 minutes
Ingredients
- 100g Rice
- 50g Red Lentils
- 50g Onions, finely chopped
- 1 Red Chilli, finely chopped
- 100g Tomatoes, diced
- 100g Potatoes, diced
- 50g Green Beans, cut into 2 cm pieces
- 50g Mushrooms, sliced
- 10g Fresh Coriander, chopped
- 10g Olive Oil
- 1g Salt
- 1g Pepper
- 2g Turmeric
- 2g Coriander Powder
- 1g Ginger Powder
- 1g Garlic Powder
- 200ml Water
Method
- Rinse the rice and lentils thoroughly under cold water and set aside.
- Heat the olive oil in a large pan over medium heat. Add the chopped onions and sauté until translucent.
- Add the diced tomatoes, red chilli, turmeric, coriander powder, ginger powder, and garlic powder. Mix until the spices are evenly distributed and the mixture is fragrant.
- Stir in the lentils and water. Bring to a boil, then reduce heat and let simmer for 10 minutes.
- Add the diced potatoes and green beans to the pan, and continue to simmer for another 10 minutes, or until the vegetables are tender.
- In a separate pot, cook the rice according to package instructions.
- Once the vegetables and lentils are cooked, fold in the sliced mushrooms and simmer for an additional 5 minutes. Adjust seasoning with salt and pepper.
- Serve the cooked lentils and vegetables over a bed of rice, garnished with fresh coriander.
Tips
- To enhance the dish’s aroma, consider toasting the spices for a few minutes before adding the tomatoes.
- Customize your heat level by adjusting the amount of red chilli according to your preference.
Nutritional Information
| Nutritional Element | Per 100g | Per Serving |
|---|---|---|
| Energy | 100 kcal (420 kJ) | 400 kcal (1680 kJ) |
| Fat | 3g | 12g |
| Saturated Fat | 1g | 4g |
| Carbohydrates | 18g | 72g |
| Sugars | 2g | 8g |
| Protein | 4g | 16g |
| Salt | 0.5g | 2g |
