Okay, I wasn't in love with this one, and it's because "spicy" means something different to us all. When I was making it, I followed the recipe to a tee, even though I kept thinking, "this probably could use some cayenne." It really could have used some actual spice, not just some British version of spice... This is what I get for following a British recipe line by line.
All the same, very hearty meal packed with fiber and veggies, and I'm definitely interested in doctoring it up.
Recipe from a friend | Serves: 4 | Time: ~40 min (if you use an Instant Pot)
1 cup black #rice
1 cup brown #lentils
1 tsp turmeric
1 tsp cinnamon
2 tsp cardamom
3 star anise
2 bay leaves
1/4 cup vegetable oil
1 tbsp lemon juice
1 small head of #broccoli, chopped into florets
2 #carrots, julienned
1 onion, finely chopped
1 red #bellpepper, finely chopped
2 cloves garlic, minced
1 tsp coriander
1 1/2 cups peas
1 cup Greek #yoghurt
1 tbsp lemon juice
1 tbsp chopped mint
1 tsp cumin
Put 3 cups of water with rice, lentils, turmeric, cinnamon, cardamom, star anise, and bay leaves in your Instant Pot and use the rice setting. Once ready stir in 2 tbsp oil and lemon juice.
While the rice is cooking, steam the broccoli and carrots until tender. Set aside.
Then heat the remaining oil in a large pan and add onion, garlic and bell pepper. Stir fry for 2-3 minutes, then add coriander and cook another 1-2 minutes. Add the veggies (broccoli, carrots and peas) and toss to coat in the spice mixture. Add to the rice mixture and stir thoroughly.
Mix all the dressing ingredients together. Dole out into bowls and drizzle the dressing on top.
What I ate and drank today
90 oz of water
2 cups of decaf
1/2 avocado, banana, spinach and cashew milk smoothie (wasn't great)
Leftover taco salad
Peanut and sriracha sandwich
6+ miles of walking
20 minutes strength training (core and arms)
Rest day for squats... but tomorrow is gonna be brutal!