Roast Veg & Lentil Bowl

Today I have a mouth-watering bowl packed with flavours textures and colour. This bowl in made up of vibrant yellow turmeric rice, beautifully roasted vegetables and a deliciously spiced lentil curry. The recipe is as follow:

Rice

1 1/2 cups (250ml+125ml) basmati rice. 1/2 tsp (2.5ml) turmeric powder
Cook as per instructions on the pack – when done leave aside.
While the rice is boiling
Boil the lentils as well in a separate pot for 10 minutes
While the rice and lentils are cooking – prepare the vegetables.

Roast vegetables

You will need 1 250ml cup each of roughly chopped vegetables Carrots Butternut Sweet potato Baby marrow Red pepper Broccoli

Seasoning

1/4 cup olive oil 1/2 each of coriander powder, cumin powder, chillie powder, garlic powder and onion powder 2 cloves fresh garlic minced 1 tsp (5ml) salt Combine all the seasoning ingredients in a small bowl/cup Place the chopped veggies in an oven dish – spoon on seasoning (you may not need the entire mixture). Give it a thorough mix. Bake for 30-45 minutes or until done.
While the veggies are baking cook the lentils

Curried Lentils

  • A glug of olive oil
  • 3 cloves
  • 2 cardamom pods
  • 1 star anise
  • ¼ tsp black mustard seeds
  • ¼ tsp cumin seeds
  • 1 sprig tender curry leaves
  • 2 bay leaves
  • 1 small onion finely chopped
  • 2 green chillies (optional)
  • 1 tbsp garlic/ginger paste
  • 1 tsp (5ml) coriander powder
  • 1 tsp (5ml) cumin powder
  • 1 tsp (5ml) Garam masala
  • ½ tsp (2.5ml) turmeric powder
  • 1 tbsp (15ml) mild chillie powder
  • ½ can chopped tomatoes (add more for a saucier gravy)
  • 1 cup (250ml) cooked brown lentils
  • ¼ cup (60ml) water (adjust water for more liquid consistency) 

This is how 😊

  1. Wash and boil lentils for 10 minutes until soft but still firm – keep aside when cooked.
  2. Heat oil in a pot.  Toss in the cloves, cardamom, star anise, mustard seeds, cumin seeds curry leaves, and bay leaves.  As soon as the seeds pop and leaves splatter, add the onions and chillies –  cook until soft and translucent. 
  3. Add the garlic/ginger paste – fry for a few seconds
  4. Toss in the coriander powder, cumin powder, Garam masala, turmeric powder and chillie powder.  Give it a quick stir and immediately pour in the tomatoes.  Give it a good mix to incorporate all the spices – cook for 5- 8 minutes
  5. Add the cooked lentils – stir and cook for a minute or 2. 
  6. Pour in the water – cook for a few more minutes

To serve: place rice in a bowl, spoon on a generous amount of lentils along with a good serving of roast vegetable. If you like you may add some green lettuce leaves as well.

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