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Lentil rendang with green beans & rice
Lentil rendang with green beans & rice
776kcal Per person
22g Protein
98g Carbs
33g Fat
18g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- 5 ounces lentils, canned (140 g)
- 1 clove garlic (5 g)
- 1 slice ginger
- ½ onion
- ½ chili pepper
- 1 scallion
- 1 teaspoon turmeric (2 g)
- 1 teaspoon ground cumin (2 g)
- 1 pinch cinnamon (1 g)
- 1 teaspoon honey (7 g)
- 1 tablespoon olive oil (15 ml)
- 3 fluid ounces coconut milk (90 ml)
- 5 ounces green beans (frozen) (140 g)
- 1 ½ tablespoon soy sauce (23 ml)
- 1 handful spinach (25 g)
Preparing this recipe
- Cook the rice according to the package instructions and set aside.
- Rinse the lentils and drain well. Press the garlic, grate the ginger, finely chop the onion and chili pepper and slice the scallion into rings.
- Make the spice paste by grinding the garlic, ginger, onion, chili pepper, turmeric, cumin powder, cinnamon and honey in a small food processor or with a mortar and pestle until smooth. Add a splash of water if needed.
- Heat the oil in a large pan over medium heat and sauté the spice paste for 3-5 minutes. Add the coconut milk, green beans and soy sauce, then stir well. Let the green beans simmer for 5-7 minutes with the lid on the pan.
- Add the lentils and spinach and stir until the spinach begins to wilt. If necessary, add a splash of water to achieve the desired sauce consistency and let it simmer for another 3 minutes.
- Season the rendang with salt and pepper, serve with rice and garnish with the scallion rings.
Tip van FitChef
1. Even better with a bit of lime juice for a fresh, zesty touch.
2. Finish the dish with some fresh coriander, which adds a wonderful aromatic flavor.
