PREPARATION: 10 MIN   |   COOKING: 20 MIN   |   READY IN: 30 MIN 

Ingredients (4 serves)

Coconut rice

• 2C jasmine rice
• 2C coconut milk
• Pinch of sea salt

Lentil stir-fry

• 2C homegrown green lentil sprouts
• 1 spanish onion
• 1C celery
• 1 clove garlic
• 1 red chilli
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/4 tsp chilli flakes
• Pinch of sea salt
• 1 tbsp soy sauce
• Some basil, chopped
• Delicious fried garlic
• Pistachio dukkan
• Coconut oil

 

Method

1. To make rice, in a medium sized pot, rinse the jasmine rice several times until the water runs clear. Drain any excess water and add the coconut milk and sea salt.
2. On high heat, allow the mixture to boil. Once it starts to boil, turn the heat down to low and cook covered for 12 minutes. Switch off stove and leave it for 10 minutes.
3. While rice is cooking, we can stir-fry the lentils. In a pan, drizzle some coconut oil.
4. Add all chopped spanish onion, homegrown green lentil sprouts, celery, garlic and red chilli and cook until soft. (5 minutes)
5. Add the cumin, turmeric powder, chilli flakes, sea salt and soy sauce and cook for another 2-3 minutes.
6. To assemble, place rice on the plate and add the stir-fried lentils on top.
7. Finish and garnish with chopped basil, fried garlic and pistachio dukkan.

 

 Watch video recipe here