Turmeric-and-spinach Lentil Pilaf

0 0

Notice: Undefined variable: btn_class in /home/gaurirei/public_html/vegpapa.com/wp-content/plugins/osetin-meal-planner/osetin-meal-planner.php on line 211
Turmeric-and-spinach Lentil Pilaf

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
1 cup Basmati rice
1 can French lentils
2 cups fresh baby Spinach
1 cup fresh Parsley
1 pack extra-firm Tofu
1 tablespoon Coconut oil
To taste Salt and pepper
For the seasoning:
1 juiced Lemon
2 tablespoons Soy sauce
1 tablespoon Olive oil
2 tablespoons Garam Masala
2 tablespoons Turmeric

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
  • Low-Fat

This pilaf is flavourful and scented with turmeric and curry. With the addition of fresh spinach leaves, saute tofu and cooked lentils, it's a good source of protein without being heavy. It's a perfect meal before or after a workout or a day of physical activity.

  • 30 minutes
  • Serves 4
  • Easy


  • For the seasoning:



Pilaf is a rice dish where the rice grains don’t stick together. This pilaf has all the goodness of turmeric, spinach and lentils, and is delightfully lemon scented. We have added some tofu sauted in light tamari sauce to give it a protein boost. Easy to prepare and very light, it’s eater warm or cold. It makes a perfect office lunch or a light and flavourful dinner.

To prepare it, start with cooking one cup of basmati rice rice in a rice cooker or boil it until soft. Then, prepare the seasoning by whisking together the oil, lemon juice, soy sauce, curry powder, and turmeric. Squeeze the tofu, pat it dry, and dice it (we did that in advance and then froze the tofu for a ready use). Heat a little coconut oil in a skillet, then toss in the tofu and stir-fry for a few minutes, until it starts to golden. Drizzle with light Tamari, cook a couple more minutes, and take off the heat. Finally, put the rice in a large bowl, add the cooked or canned lentils, baby spinach leaves, parsley salt, and pepper. Drizzle with the seasoning and mix well all the ingredients. Stir in the tofu and serve!

It keeps up to one week refrigerated in a sealed container.

(Visited 125 times, 1 visits today)


15 minutes

Cook the rice

Cook the Basmati rice in abundant water or in a rice steamer. When ready, transfer to a large bowl, aerate it with a fork, and set aside to cool down.

5 minutes

Prepare the seasoning

In a small bowl, whisk together all the ingredients for the seasoning. Then rinse the baby spinach leaves and chop them coarsely into smaller pieces.

10 minutes

Saute the tofu

Squeeze and pat dry the tofu, then dice it. Heat the coconut oil in a skillet, then add the tofu cubes and cook for 3-4 minutes until it starts to golden on all sides. Drizzle with light Tamari sauce and cook for another 2-3 minutes until crispy.


Mix ans serve

In the salad bowl, mix the rice, spinach, lentils, parsley and seasoning. Adjust the flavour with salt and pepper to taste. Finally, add the tofu and stir well again. Serve warm or cold!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Madzoon Soup
Beet-and-kale Quinoa Salad in Blackberry Sauce
Madzoon Soup
Beet-and-kale Quinoa Salad in Blackberry Sauce

Add Your Comment