Name: Harissa Lentils Potatoes Rice Plate
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Ingredients: 200 g lentils; 200 g potatoes; 150 g pumpkin; 100 g spinach; 250 g basmati rice; 2 tbsp harissa paste; 1 medium onion; 3 cloves garlic; 1 tbsp olive oil; 1 tsp ground cumin; 1 tsp ground coriander; Salt; pepper; for garnish Fresh dill; 150 g plain yogurt (optional); for serving Lemon wedges (optional)

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Harissa Lentils Potatoes Rice Plate

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This Harissa Lentils Potatoes Rice Plate is a delightful fusion of hearty lentils, tender potatoes, and vibrant vegetables like pumpkin and spinach. It's not just visually appealing, but also bursting with flavors and textures! Feel free to tweak the vegetables according to your taste or what's in season. And don’t skip that spoonful of yogurt – it adds a wonderful creaminess to the dish.

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Prep Time 20

Cook Time 30

Total Time 55

Servings: 4

Course: Weight Loss Food

Cuisine: Global

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g lentils
200 g potatoes
150 g pumpkin
100 g spinach
250 g basmati rice
2 tbsp harissa paste
1 medium onion
3 cloves garlic
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
Salt
pepper
for garnish Fresh dill
150 g plain yogurt optional
for serving Lemon wedges optional

Equipment

Blanching pot (for broccoli)
Heatproof mixing bowl
Chef's knife
Deep frying pan or pot
Measuring cups and spoons
Fine mesh strainer

Method

Rinse the basmati rice under cold water until the water runs clear. In a pot, add the rice with 500 ml of water, a pinch of salt, and bring to a boil. Reduce to a simmer, cover, and cook for about 15 minutes until the water is absorbed and rice is fluffy.
In a frying pan, heat olive oil over medium heat. Add onions and garlic, cooking until translucent (about 5 minutes). Stir in the diced potatoes and cubed pumpkin, cooking for another 10 minutes until they’re tender.
Mix in the harissa paste, cumin, and coriander, cooking for an additional 2 minutes. Then, add the cooked lentils and spinach, stirring until the spinach wilts. Season with salt and pepper to taste.
To serve, place a portion of rice on each plate, top with the lentil and vegetable mixture, and garnish with fresh dill. Serve with a spoonful of yogurt and a wedge of lemon on the side.
Allow the dish to rest for about 5 minutes before serving for the flavors to meld.

Nutrition

Calories: 350kcalCarbohydrates: 60gProtein: 15gFat: 7gSodium: 250mgPotassium: 800mgFiber: 12gSugar: 4gVitamin A: 1200IUVitamin C: 30mgCalcium: 80mgIron: 3.5mg

Notes

This dish is wonderfully versatile! You can replace lentils with chickpeas or beans if preferred.
If you want to spice things up a bit, feel free to add more harissa according to your taste.
For leftover storage, keep the lentil mixture and rice separate in the fridge for up to 3 days, and reheat gently before enjoying.
Happy cooking!

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Harissa Lentils Potatoes Rice Plate