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🍽️ Quick Lentil Rice Bowl with Caramelized Mushrooms

690 kcal · 30 min · 4 servings

Ingredients

• 5 mushrooms
• 1 sprig thyme
• 1 tbsp olive oil
• 0.5 tsp whole cane sugar
• 1 tbsp balsamic vinegar
• Iodized salt (with fluoride)
• pepper
• 0.5 red bell pepper
• 1 handful baby spinach
• 2 stalks parsley (or chives)
• 2 tbsp soy yogurt alternative (40 g)
• 1 dash lemon juice
• 2 dried dates (pitted)
• 1 package rice-fit Feelgood (lentils with rice & vegetables)
• 1 tbsp pumpkin seeds (15 g)

Instructions

1. 1. Wash the mushrooms and cut them into quarters.
2. 2. Wash the thyme, shake it dry, and pluck the leaves off the stems.
3. 3. Heat the oil in a pan.
4. 4. Fry the mushrooms over medium heat for 3 minutes.
5. 5. Sprinkle the sugar over the mushrooms and fry them for another 1 minute.
6. 6. Deglaze the pan with vinegar.
7. 7. Season the mushrooms with thyme, salt, and pepper.
8. 8. Remove the mushrooms from the pan and set them aside.
9. 9. Core the bell pepper, wash it, and cut it into small cubes.
10. 10. Wash the spinach and shake it dry.
11. 11. Wash the parsley and shake it dry.
12. 12. Finely chop the parsley.
13. 13. Mix the soy yogurt with lemon juice, salt, pepper, and the chopped parsley.
14. 14. Cut the dates into small pieces.
15. 15. Gently press the package of the lentil rice vegetable mix.
16. 16. Open the package.
17. 17. Pour the contents of the package into the pan.
18. 18. Add 2 tablespoons of water.
19. 19. Warm the mixture over low heat for 2 minutes.
20. 20. Place the lentil rice mixture, the bell pepper cubes, the mushrooms, and the spinach into a bowl.
21. 21. Top with the yogurt dip.
22. 22. Sprinkle the dish with pumpkin seeds and dates.
23. 23. Serve the bowl.

Nutrition per serving

• kcal: 690
• Protein: 25 g · Fett/Fat: 29 g · Carbs: 78 g