Lean Honey-Garlic Green Lentil, Basmati Rice & Spinach Plate
A comforting Asian-fusion bowl: green lentil with basmati rice, mushrooms and spinach. Around 474 kcal and 28g protein per portion.
Ingredients
- 200g lentils
- 120g basmati rice
- 80g mushrooms
- 80g spinach
- 15g honey
- 15g soy sauce
- 3 cloves garlic, minced
- 15g spring onions
Method
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1
Prep everything first: wash and trim the mushrooms and spinach, then measure out the sauce ingredients.
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2
Rinse the basmati rice, then simmer in 2 parts water for 10-12 minutes, cover and steam off the heat for 5 minutes.
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3
Simmer the cooked green lentils with a splash of stock for 5 minutes until they absorb the flavours.
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4
Mix the honey, soy sauce and garlic. Pour into the hot pan and reduce for 1-2 minutes until it coats the back of a spoon.
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5
Meanwhile, steam or stir-fry the mushrooms and spinach for 3-5 minutes until just tender with a little bite.
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6
Build the plate: basmati rice first, then the veg and green lentil, spooning over any remaining sauce. Finish with the spring onions.
Tap ingredients and steps to tick them off as you cook.