This yellow lentils rice bowl is a healthy alternative for lunch at home or work! Lentils are rich in fiber, and minerals, and vitamins. Today, I paired the lentils with the fresh taste of grilled zucchini seasoned with olive oil and mint. A couple of tablespoons of Basmati rice cooked with Pilaf method finish the yellow lentils rice bowl: a vegan boost of energy for your body!
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- 5 cups (300 g) yellow lentils
- 3 medium zucchini
- 1 cup (185 g) basmati rice
- 1 medium onion
- 2 cloves garlic
- 6 tbsp extra-virgin olive oil
- 1 tsp turmeric powder
- 1/2 tsp Cayenne pepper
- 1/2 tsp coriander seeds powder
- 10 leaves fresh mint
- 1/2 ground black pepper
- to taste table salt
GRILLED ZUCCHINI
First, rinse and slice lengthwise the zucchini. Now, grill the zucchini slices on a scalding grill pan until well seared. After that, reduce the zucchini into pieces and season with 3 tbsp of olive oil a pinch of salt and 10 leaves of fresh mint minced. Finally, pour the vegetables into a bowl, wrap and let them marinate.
YELLOW LENTILS CURRY
Now, peel and mince the onion, then pour in a saucepan along with 3 tbsp of olive oil, 2 peeled and crushed cloves of garlic, 1/2 tsp of Cayenne pepper, and 1/2 tsp of coriander seeds powder. Saute the onions over medium/low heat until soft and translucent, stirring occasionally.
Pour the lentils into a sieve and rinse under running water. Then, pour the lentils into the saucepan along with enough water to cover them, and 1 tsp of turmeric powder. Cook the yellow lentils until they become tender and start to fall apart. Finally, complete with 1/2 tsp of black pepper and salt as needed.
YELLOW LENTILS RICE BOWL
Pour 1 cup of Basmati rice in a sieve and rinse under running water stirring to eliminate the starch. Now, pour the rice in a little pot along with 1.5 cups of hot water, cover with the lid and place over medium heat. Simmer the rice for 8 to 10 minutes until the rice has absorbed all the water. It is critical do not raise the lid until the rice is cooked, so you need some experience.
Finally, compose the bowls with the grilled zucchini, the yellow lentils curry, and the Basmati rice.
Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂
TAKE A LOOK AT THIS:
INDIAN RED LENTILS DAL (masoor dal)
PRINTABLE VERSION
- 5 cups (300 g) yellow lentils
- 3 medium zucchini
- 1 cup (185 g) basmati rice
- 1 medium onion
- 2 cloves garlic
- 6 tbsp extra-virgin olive oil
- 1 tsp turmeric powder
- 1/2 tsp Cayenne pepper
- 1/2 tsp coriander seeds powder
- 10 leaves fresh mint
- 1/2 ground black pepper
- to taste table salt
- GRILLED ZUCCHINI
First, rinse and slice lengthwise the zucchini. Now, grill the zucchini slices on a scalding grill pan until well seared. After that, reduce the zucchini into pieces and season with 3 tbsp of olive oil a pinch of salt and 10 leaves of fresh mint minced. Finally, pour the vegetables into a bowl, wrap and let them marinate. - YELLOW LENTILS CURRY
Now, peel and mince the onion, then pour in a saucepan along with 3 tbsp of olive oil, 2 peeled and crushed cloves of garlic, ½ tsp of Cayenne pepper, and ½ tsp of coriander seeds powder. Saute the onions over medium/low heat until soft and translucent, stirring occasionally.
Pour the lentils into a sieve and rinse under running water. Then, pour the lentils into the saucepan along with enough water to cover them, and 1 tsp of turmeric powder. Cook the yellow lentils until they become tender and start to fall apart. Finally, complete with ½ tsp of black pepper and salt as needed. - YELLOW LENTILS RICE BOWL
Pour 1 cup of Basmati rice in a sieve and rinse under running water stirring to eliminate the starch. Now, pour the rice in a little pot along with 1.5 cups of hot water, cover with the lid and place over medium heat. Simmer the rice for 8 to 10 minutes until the rice has absorbed all the water. It is critical do not raise the lid until the rice is cooked, so you need some experience.
Finally, compose the bowls with the grilled zucchini, the yellow lentils curry, and the Basmati rice.
Impressed!
Amazingly authentic recipes and lovely history.
Just back from Central Europe and can validate the Goulash 🙂
As for the lentil curry, I could suggest cooking the lentils with salt so as to infuse the grains with it,
Also as last step… Tempering the curry with a table spoon of melted boiling butter (or ghee) with a teaspoon of caraway seeds and one dried red chilly. Add the seeds to smoking butter and let them crackle and brown up but not burnt and garnishing the curry with it.
Hi Sourabh,
Thanks for your comment and suggestions!
Happy cooking 🙂
F.