This dish is inspired by the Waitrose recipe ‘Spiced lentils & rice’. I love using publicly available recipes as a solid base, then adding a small twist to make the flavours more ‘mine’. In my versions, you get the whole bowl with a slightly different character while keeping the original comfort-food spirit.
- Digestive-friendly twist (gentler on the gut)
What to change/add:
Add 1 tsp fennel seeds or 1 tsp ajwain to the spices at the start (fried briefly in the oil, with the mustard and cumin).
Optional but helpful: add 1/2 tsp ground ginger to the pot as it cooks if you did not use fresh ginger.
Why it makes sense:
Lentils can be brilliant and also a bit… socially challenging. Fennel and ajwain are traditionally used to reduce bloating, cramping, and the heavy, gassy feeling some people experience after pulses. The flavour stays warm and aromatic, but the “after-effects” tend to be kinder, especially if you are making this as a reset meal. - Smoky twist (deeper, savoury warmth instead of “spice-soup”)
What to change/add:
Add 1/2 tsp smoked paprika to the tadka (the spiced spinach topping), along with the garlic and shallot.
Optional: add a pinch of black pepper at the end and use lemon or lime juice to lift it.
Why it makes sense:
Smoked paprika adds depth without increasing heat. It makes the dish taste more rounded and “roasted”, so it feels like comfort food with character, not just a pile of turmeric-yellow rice and lentils. The citrus at the end keeps it fresh and stops the smokiness from feeling heavy. - “Complete meal” twist (more satiating, better texture)
What to change/add:
Finish the bowl with 1–2 tbsp toasted pumpkin seeds or sesame seeds per serving.
Optional: add 1 tbsp white miso mixed with a splash of hot water, stirred into the spinach right at the end (do not boil it).
Why it makes sense:
This recipe is already balanced, but the texture is very soft and can feel one-note. Seeds add crunch plus extra minerals and fats, which improves satisfaction and helps the meal “stick”. Miso adds umami depth and makes the spinach topping taste fuller and more savoury, so you get a richer finish without adding meat or dairy.
And here’s something special:
Serves: 2 (easy to double)
Time: 20–25 minutes
Ingredients
Leftovers:
2 generous cups of your spiced lentils and rice (cold works best)
1 egg (optional, but it really helps bind)
2–3 tbsp breadcrumbs or chickpea flour (enough to make the mixture shapeable)
A pinch of salt and pepper
1 tbsp oil for frying
Fish:
2 skin-on fillets of white fish (sea bass, cod, haddock) or salmon
Salt and pepper
1 tbsp oil
1 tsp butter (optional)
1/2 lemon
Quick-pickled cucumber:
1/2 cucumber, thinly sliced
2 tbsp apple cider vinegar or rice vinegar
Salt and pepper
1 tsp olive oil
Optional: dill
Sauce (choose one):
Light version: 4 tbsp thick Greek yogurt + lemon zest and juice + salt
Dairy-free version: 2 tbsp tahini + 2–3 tbsp water + lemon + salt
Method
- Quick pickles: toss the cucumber with vinegar, salt, pepper and olive oil. Leave it to do its thing and turn into a punchy little side.
- Make the cakes: add the egg (if using) and breadcrumbs/chickpea flour to the cold lentil and rice mixture. Mix well and shape into 4 flat cakes. If the mixture feels too soft, add a little more breadcrumbs/flour.
- Fry the cakes: heat the oil in a frying pan and cook for 3–4 minutes on each side until golden and crisp. Remove and keep warm.
- Cook the fish: pat the skin dry with kitchen paper and season with salt. Heat the pan until hot, add oil, place the fish skin-side down and press gently for the first 20–30 seconds so it does not curl. Cook for 3–5 minutes (depending on thickness), then flip for 30–60 seconds. If you like, add butter and baste the fish with a spoon. Finish with lemon.
- Make the sauce: mix the yogurt or tahini with lemon and season with salt. It should be noticeably citrusy, because that is what lifts the richer, spiced cakes.
- Serve: place two cakes on each plate, top with fish, add the pickled cucumber on the side, and spoon the sauce over or alongside. A handful of rocket or chopped parsley is a great extra.
Why it works (so it is not “just because”)
You turn leftovers from a soft, porridge-like bowl into something crisp. Texture does half the work in reheated food.
Fish adds clean protein and lightness, and crispy skin plays perfectly with the crunchy cakes.
Acidity (lemon, vinegar-pickled cucumber) cuts through the spices and any richness, so the whole plate feels fresh rather than heavy.
Bonus: what to do with the rest
Make a bigger batch of cakes and freeze them flat. Then you can go straight to the pan or the air fryer and have dinner in 10 minutes.