Plant-Based Blueprint

Dawid's Rice and Red Lentil Plate

Cheap, high-carb and protein-rich, made for batching.

Serves 215 min hands-on25 min hands-offPer serving: 813 cal · 42 g protein · 137 g carbs · 13 g fat

Ingredients

  • ½ block (14 oz) Extra-firm tofu
Rice
  • ¾ cup basmati rice
  • 1 ½ cups water, for the rice
Lentil sauce
  • 1 tsp olive oil
  • 1 whole onion, diced
  • 1 whole carrots, diced
  • 1 whole zucchini, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground turmeric
  • ¾ cup red lentils, rinsed
  • 2 cups vegetable broth
  • 1 can (400 g) crushed tomatoes
To finish
  • 2 cups baby spinach
  • ½ tsp salt

Equipment

Large skillet · Large pot · Spatula or wooden spoon · Measuring cups and spoons

Steps

  1. 1Bring the rice and water to a boil, cover and simmer on low for 15 minutes, then rest it off the heat for 5 minutes.
  2. 2Warm the oil in a pot over medium heat. Cook the onion, carrot and zucchini for 5 minutes.
  3. 3Stir in the garlic, cumin, smoked paprika and turmeric and cook for 1 minute.
  4. 4Add the red lentils, broth and crushed tomatoes. Simmer for 15 to 18 minutes, stirring often, until the lentils are soft and the sauce is thick.
  5. 5Stir in the spinach and salt until wilted.
  6. 6Fluff the rice and serve the lentil sauce over it.

Tips

  • Double it and keep it in the fridge for 4 days for easy training-day meals.

Swaps, macros and the full recipe: gopbb.com/r/dawids-rice-and-red-lentil-plate