Middle-Eastern brown rice bowl with brown lentils & carrots

Middle-Eastern brown rice bowl with brown lentils & carrots: 742 kcal and 26 g protein per serving, ready in 25 minutes. Nutrition calculated from the ingredients.

Ingredients

• 10 g Olive oil
• 70 g Brown rice (raw)
• 60 g Brown lentils (raw) (weighed raw)
• 100 g Carrots (julienned)
• 40 g Romaine lettuce (shredded)
• 3 g Cumin
• 2 g Coriander seed
• 20 g Tahini
• 15 g Lemon (juice)

Instructions

1. Cook 70 g Brown rice per package instructions in double the amount of salted water, then drain.
2. Season 60 g Brown lentils and sear in 10 g olive oil over high heat for 4–6 minutes.
3. Add 100 g Carrots, reduce to medium heat and cook 5–7 minutes until al dente.
4. Put Brown rice in a bowl and add Brown lentils and Carrots on top.
5. Grind 3 g cumin and 2 g coriander seed and toast them; whisk 20 g tahini with 15 g lemon juice and 2 tbsp water and drizzle over.
6. Finish with 40 g fresh Romaine lettuce, season with salt, pepper and a squeeze of lemon.

Nutrition per serving

• 742 kcal
• 26 g protein
• 109 g carbs
• 25 g fat

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