• 200g lentils Lentils, green, boiled
• 150g basmati rice Basmati Rice, boiled
• 80g red cabbage Red Cabbage, raw
• 80g spinach Spinach, raw
• 25g sweet chilli sauce Sweet Chilli Sauce
• 15g juice of ½ lime Lime
• 5g soy sauce Soy Sauce
• 10g spring onions Spring Onions

1. 1

   Prep everything first: wash and trim the red cabbage and spinach, then measure out the sauce ingredients.

2. 2

   Rinse the basmati rice, then simmer in 2 parts water for 10-12 minutes, cover and steam off the heat for 5 minutes.

3. 3

   Simmer the cooked green lentils with a splash of stock for 5 minutes until they absorb the flavours.

4. 4

   Combine the sweet chilli sauce, lime and soy, and toss through the protein and veg in the final minute of cooking.

5. 5

   Meanwhile, steam or stir-fry the red cabbage and spinach for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: basmati rice first, then the veg and green lentil, spooning over any remaining sauce. Finish with the spring onions.

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