YOUR SOLIN GENERATED RECIPE
Spiced Red Lentil Rice Bowl with Roasted Bell Peppers
Savor a warm and hearty bowl featuring tender red lentils spiced to perfection, paired with fluffy brown rice and sweet roasted bell peppers. Finished with a cool dollop of tangy nonfat Greek yogurt and aromatic spices, this bowl delivers a comforting blend of flavors and textures that delight the palate.
INGREDIENTS
70g Dry Red Lentils
1/2 cup Cooked Brown Rice (approx 108g)
1 medium Roasted Bell Pepper
1/2 cup Nonfat Greek Yogurt
1 teaspoon Extra Virgin Olive Oil
1/4 cup Chopped Onion
1 clove Minced Garlic
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
Salt & Black Pepper to taste
PREPARATION
Rinse the dry red lentils thoroughly under cold water. In a small pot, combine the lentils with water (about 2 cups for 70g lentils) and a pinch of salt. Bring to a simmer and cook for 15-20 minutes until the lentils are tender but not mushy. Drain any excess water if necessary.
While the lentils cook, preheat your oven to 400°F. Slice the bell pepper into strips or bite-size pieces, drizzle with a teaspoon of olive oil, and season lightly with salt and pepper. Roast in the oven for about 15 minutes until slightly charred and softened.
In a separate small pan, heat a few drops of olive oil and sauté the chopped onion and minced garlic over medium heat until translucent and fragrant. Stir in the ground cumin and chili powder and cook for an additional minute to bloom the spices.
Combine the cooked red lentils with the sautéed onion, garlic, and spices. Gently fold in the cooked brown rice.
Plate the red lentil and rice mixture in a bowl, top with the roasted bell peppers, and finish with a dollop of nonfat Greek yogurt on top. Add a pinch more salt and black pepper if needed.
Serve warm and enjoy your balanced, spiced bowl.