Spiced Rice and Lentil Bowl

This dish is comforting, gentle on the digestive system, and soothing. It’s great for meal prep because it reheats well. And it feels nourishing any time you’re feeling under the weather. Don’t get intimidated by the list of ingredients as this recipes include a few spices.


  • 1 Tbsp coconut or avocado oil (or sub coconut milk for oil-free)

  • 2 tsp whole cumin seeds (or sub half as much ground cumin)

  • 1 tsp whole mustard seeds (or sub half as much mustard powder)

  • 2 ½ Tbsp finely chopped fresh ginger

  • 2 medium carrot, halved lengthwise, thinly sliced

  • 1/2 cup basmati white rice

  • 3/4 cup red lentils (depending on the type of lentils you use you might have to soak beforehand)

  • 3 cups of spinach (or kale)

  • 1 cup baked sweet potatoes, cubed

  • 160g baked tofu, cubed

  • 1/2 tsp ground cardamom

  • 1/2 tsp garam masala

  • 1 tsp ground cumin

  • 1 tsp ground turmeric (plus more to taste)

  • 3/4 tsp sea salt (plus more to taste)

  • 3 ½ cups water

  • 1/2 cup light coconut milk  (sub more water if omitting)

For Serving:

  • Cilantro

  • Lemon or lime juice

  • Steamed kale (or spinach)

  • Roasted sweet potato


  1. Heat toven to 400F. Bake the cubed tofu and sweet potato for ~20’ or done to your liking.

  2. Heat a large rimmed skillet over medium heat. Once hot, add whole cumin seeds and mustard seeds. Toast for ~30 seconds or until fragrant, being careful not to burn.

  3. Add all remaining ingredients except coconut aminos — so ginger, carrot, rice, lentils cardamom, garam masala, cumin, turmeric, sea salt, water, and light coconut milk (optional // if omitting coconut milk, sub more water). Stir to combine. Bring to a gentle boil, then reduce heat and simmer for 20-30 minutes or until dal is tender.

  4. Optionally, add coconut aminos for depth of flavor and stir. Taste and adjust flavor as needed, adding more salt for saltiness, coconut aminos for depth of flavor, cumin for smokiness, or garam masala for warming/clove flavor.

  5. We like to garnish with fresh cilantro and lemon or lime juice and serve with steamed kale or spinach, roasted sweet potato and baked tofu or tempeh.

  6. Leftovers will keep in the fridge for 3-4 days or in the freezer for 1 month. Reheat on the stovetop, stirring frequently, until warmed (add more water or some vegetable broth as needed if dry). Serves 2.

Nutrition label includes spinach, sweet potato and tofu.

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