Lentil Tomato Rice Bowl

Ingredients

• 520g Canned brown lentils
• 300g Brown rice
• 360g Canned tomatoes
• 120g Baby spinach
• 1 onion Brown onion
• 2 cloves Garlic

Method

1. Prep the ingredients Set out lentils, brown rice, canned tomatoes, spinach, onion and garlic. Wash, trim, and chop onion and garlic before heating the pan. Rinse spinach and pat the leaves dry. Drain lentils. Measure canned tomatoes.
2. Cook the base Bring a large saucepan of water to the boil and add the brown rice. Leave it to boil for 30-35 minutes until tender while you prepare the other ingredients in the following steps.
3. Prepare the protein While the rice boils, have the drained lentils ready for the pan.
4. Prepare the vegetables Heat a large non-stick frying pan over medium heat and add two tablespoons of water, then cook onion and garlic for 3-5 minutes until soft. Add lentils and canned tomatoes to the same pan, simmer for 5 minutes until saucy and hot, then stir in spinach off the heat.
5. Season the bowl Toss the warm ingredients together so the flavours are evenly mixed before assembling.
6. Assemble Drain the brown rice well once it is tender. Divide brown rice, lentils, and vegetables between bowls.
7. Serve Serve warm, checking that each bowl has a balanced mix of protein, vegetables, and base.