Tandoor Veggie Bowl – Lentils.org

Name: Tandoor Veggie Bowl – Lentils.org
Ingredients: 2 cups (500 mL) plain yogurt; ¼ cup (60 mL) lemon juice; ¼ cup (60 mL) minced ginger; ¼ cup (60 mL) minced garlic; ¼ cup (60 mL) tandoori masala spice blend; 2 tsp (10 mL) cumin; 1 tsp (5 mL) ground coriander; ½ cup (125 mL) vegetable oil; salt and pepper, to taste; 2 cups (500 mL) broccoli, florets; 2 cups (500 mL) red bell pepper, sliced; 1 cup (250 mL) yellow squash, sliced; 2 cups (500 mL) red onion, cut into wedges; 2 cups (500 mL) cauliflower, florets; 5 cups (1.25 L) basmati rice, cooked; 5 cups (1.25 L) whole red lentils, cooked; 10 cups (2.5 L) baby spinach, sauteed; 5 cups (1.25 L) cucumber, thinly shaved; 5 cups (1.25 L) Roma tomatoes, thinly sliced; 20 oz (600 mL) raita*; 5 pieces naan bread; 10 oz (300 g) queso fresco; ½ cup (125 mL) cilantro, minced

www.lentils.org

Tandoor marinated roasted veggies served on a base of lentils and rice, topped with spinach, cucumber, tomatoes, a dollop of raita, a naan wedge, queso fresco, and cilantro.

Keywords

bowls
middle eastern & indian
whole red
vegetarian
foodservice
english
cucumber
rice
tomato

View full recipe on www.lentils.org

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