Serves approx. 5
Time to prepare and cook approx. 45 minutes
- 3 cups of red lentils (rinsed)
- 3 cups of Jasmin rice
- 1 onion (diced)
- a slice of red chilli approx. 2 cm long
- ginger (freshly grated)
- 2 carrots (diced)
- 1 peperoni (diced)
- 1 tomato (diced)
- 3 handfuls of spinach
- 1 broccoli (chopped roughly)
- organic falafels (approx. 3-4 per person)
- 3 tbsp. of curry powder
- 2 tbsp. of cumin powder
- 2 tbsp. of turmeric (freshly grated or powder)
- olive oil
- 6 cups of vegetable broth
- 1 can of coconut milk
- salt and pepper
1. Cook the rice (I use a rice cooker). Ratio is 2 cups of water for each cup of rice.
2. Preheat the oven to 180° C degrees.
3. Cook the onions and chilli in a splash of olive oil over medium heat until golden.
4. Add the carrots, pepperoni, ginger and spices and cook for 5 minutes until softened. Stir in the lentils and tomatoes and let it all cook for another 2 minutes.
5. Stir in the vegetable broth and let it cook for 10 minutes. Stirring occasionally.
6. In the meantime, start to cook the broccoli and place the falafels into the oven. Let both cook for approx. 10 minutes. The broccoli should be ‘al dente'(on point).
7. Stir in the entire coconut milk. Bring it to a simmer and reduce heat to medium-low. Cook for about 10 to 15 minutes. Stir occasionally to prevent the lentils from sticking to the bottom.
8. After cooking, add the spinach.
9. Serve everything together and enjoy.
I love to store leftovers in the fridge and enjoy them the next day. This lentil dish will taste even better the next day, as the lentils will absorb all the flavours overnight.
Good to know
Lentils are high in fiber, which can lower cholesterol, stabilise blood sugar levels and reduce the risk of heart disease. They are rich in magnesium, protein (perfect for vegetarians and vegans), vitamins and a very good source for iron.