Thai-Inspired Red Lentil Bowls


Pale-green Romanesco broccoli and black rice give this dish a gorgeous color contrast, but you could also use white or brown rice and cauliflower or broccoli florets.

  • 4Servings



  • 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


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


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 ½ cup rice and ½ cup lentils into each bowl. Top with 1 cup Romanesco broccoli. Sprinkle with 1 Tbs. cashews (if using), garnish with cilantro (if using), and drizzle with 2 Tbs.

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 Information

  • Calories: 467
  • Carbohydrate Content: 84 g
  • Fat Content: 4 g
  • Fiber Content: 12 g
  • Protein Content: 26 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 997 mg
  • Sugar Content: 8 g