The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Zingy veg & lentil grain bowl
Blast boring dinners off the map with this tongue-tingling taste of South East Asia! Peppers, red onion, baby corn and pak choi are lightly grilled, while lentils and cucumber mingle in a dressing of tamari, five-spice, ginger, garlic, lemongrass and lime. Hearty wholegrain rice and fresh mint join the party – just wow!
Plants 8
SWK: Source of protein
SWK: High fibre
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Serving size
Ingredients
- 280g brown rice (100% Brown Rice)
- 2 pepper
- 2 onion
- 160g baby corn
- 2 pak choi
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 6 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 2 unwaxed lime
- 460g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 1 cucumber
- 2 handful of fresh mint
- 2 tsp Chinese five-spice (Cassia, Fennel, Ginger, Star Anise, Clove)
Nutritional Information
Calories: 430
Protein: 15g
Carbs: 82g
Fat: 3.2g
Ingredients
- 1 onion
- 80g baby corn
- 140g brown rice (100% Brown Rice)
- 1 pepper
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 1 midi cucumber
- 1 handful of fresh mint
- 1 pak choi
- 1 tsp Chinese five-spice (Cassia, Fennel, Ginger, Star Anise, Clove)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 unwaxed lime
Nutritional Information
Calories: 433
Protein: 15g
Carbs: 83g
Fat: 3.4g
Zingy veg & lentil grain bowl
Blast boring dinners off the map with this tongue-tingling taste of South East Asia! Peppers, red onion, baby corn and pak choi are lightly grilled, while lentils and cucumber mingle in a dressing of tamari, five-spice, ginger, garlic, lemongrass and lime. Hearty wholegrain rice and fresh mint join the party – just wow!
Cook time:
35 mins
Cuisine:
Asian
Food group:
Vegan
Allergens: Soya
Cooking Instructions
Before you start
- 1x saucepan
- 1x baking tray lined with foil
- 1x large mixing bowl
Boil the rice
- Cook the rice in boiling water for 25-30 mins, then drain.
Peel, dice & slice
- Meanwhile, heat your grill to high.
- Deseed the peppers and dice into 2cm squares, then peel the onions and cut each into 6 wedges. Halve the baby corn lengthways, and trim the pak choi and cut into bite-size pieces.
Grill the veg
- Put the veg on a baking tray lined with foil and pour over 100ml water (150ml for 4 portions). Spritz with cooking spray and grill for 5-7 mins.
Mix your dressing
- Meanwhile, sprinkle the five-spice and tamari into a large mixing bowl. Squeeze in the ginger & garlic paste, lemongrass and lime juice (to taste) and mix well.
- Drain and rinse the lentils. Halve the cucumber lengthways and slice into ¼cm-thick half-moons.
- Tip the lentils and cucumber into the bowl and toss.
Dish up
- Finely chop the mint.
- Stir the rice, veg and mint into the mixing bowl, stir to combine and serve.