Thai-Inspired Red Lentil Bowls

Makes 8 servings

Ingredients

Bowls

1 head Romanesco broccoli, cut into florets
1 cup black or forbidden rice
1 1/2 cups red lentils, rinsed and drained
2 to 3 Tbs. tom yum hot-and-sour soup paste
2 cups baby spinach
1/4 cup roasted chopped cashews or peanuts, optional
Basil or cilantro leaves for garnish, optional

Sauce

8 green onions, finely chopped
1/2 cup light coconut milk

Directions

1. To make Bowls: Cook Romanesco broccoli florets in 8 cups boiling salted water 4 minutes. Drain, and reserve cooking liquid.
2. Bring black rice and 2 cups reserved cooking liquid to a boil in medium saucepan. Cover, reduce heat to medium-low, and cook 18 to 25 minutes, or until all water is absorbed.
3. Bring lentils, tom yum paste, and 3 more cups reserved broccoli cooking liquid to a boil in medium saucepan. Reduce heat to medium-low, and simmer, covered, 10 to 15 minutes, or until lentils are tender. Stir in spinach.
4. To make Sauce: Stir together ingredients in small bowl.
5. Spoon ¼ cup rice and ¼ cup lentils into each bowl. Top with ½ cup Romanesco broccoli. Sprinkle with ½ Tbsp cashews (if using), garnish with cilantro (if using), and drizzle with 1 Tbsp sauce.

Make ahead tip: Store cooked broccoli florets, rice, and lentils separately in fridge up to five days. Stir together coconut-milk sauce just before serving.

Nutrition serving (1 bowl): Calories: 235, Fat 2g, Carbohydrates 42g, Fiber 6g, Protein 26g, Sodium 500 mg.

Recipe adapted from:  VegetarianTimes.com