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1. Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring the vegetable stock to a boil over medium-high heat. Add the rice, reduce heat to low, cover, and cook for 12 minutes.
1 cup Basmati rice,
1.8 cup Vegetable stock
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2. When the rice is done, remove from heat and scatter the frozen peas on top of the rice. Replace the lid and let steam for 5 minutes. Then add the butter, fluff everything together with a fork, and season with half the salt and half the black pepper.
1.5 cup Frozen peas,
0.5 tsp Salt,
0.2 tsp Black pepper,
1 tbsp Butter
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3. While the rice cooks, combine the Greek yogurt, basil, parsley, chives, garlic, the juice of the lemon, olive oil, and the remaining salt and pepper in a blender or food processor. Blitz until smooth and vibrantly green. Taste and adjust seasoning with more lemon juice or salt as needed.
0.8 cup Greek yogurt,
0.2 cup Fresh basil,
0.2 cup Fresh parsley,
2 tbsp Fresh chives,
1 clove Garlic,
1 piece Lemon,
2 tbsp Olive oil,
0.5 tsp Salt,
0.2 tsp Black pepper
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4. Warm the cooked lentils in a small saucepan over medium heat, stirring in the ground cumin and a pinch of salt until heated through, about 3 minutes.
1 cup Green lentils (cooked or canned),
0.5 tsp Ground cumin,
1 tsp Salt
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5. Toast the pumpkin seeds in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until they begin to pop and turn golden. Remove from heat and set aside.
3 tbsp Pumpkin seeds
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6. Halve and slice the avocado. Divide the pea rice between two bowls, then top with a generous spoonful of the warm cumin lentils. Add a handful of fresh baby spinach to each bowl.
2 cup Baby spinach,
1 piece Avocado
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7. Drizzle a generous dollop of the green goddess yogurt over each bowl, then arrange the sliced avocado alongside. Scatter the toasted pumpkin seeds on top and serve immediately.
By mansi