How to Pack a Healthy Lunch in a Tiffin Box

No matter where you have lunch -- at your office, in the park, or on the road, -- the reusable stainless steel tiffin is an ideal upgrade to carrying a brown bag lunch. Sanctus Mundo's tiffin is made of 3 stainless steel containers that stack and clamp together for easy transport. All you need are some reusable utensils and you have a waste-free lunch! 

Tiffins are also incredibly practical lunch boxes because they keep food separated until lunchtime. Learn how to make an easy and delicious Indian lentil and rice dish, from the lovely folks at FoodLovesWriting. It's a perfect dish to pack up for lunch. 

Ingredients: 

Indian Spiced Lentils 

• 1/2 cup lentils 
• 2 cups water
• 1 TBLS coconut oil
• 1/4 tsp cumin
• 1/4 tsp garam masala
• 1/4 tsp garlic powder
• 1/4 tsp coriander
• 1/2 tsp sea salt
• 4 TBLS tomato sauce 

Saffron Basmati Rice

• 1 TBLS coconut oil 
• 1/8 tsp cardamom 
• 1 cup white basmati rice
• 1 1/2 cups water
• dash of red saffron 

Spiced Peppers and Potatoes

• 1 TBLS coconut oil
• 1/4 tsp cumin
• 1/4 tsp coriander
• 1/4 tsp garam masala
• 1/8 tsp turmeric
• 1/2 cup chopped green pepper 
• 1 small potato, sliced 
• 1/2 tsp sea salt 

Directions 

Lentils 

1. Rinse the lentils with water and place in a small stockpot with the water.

2. Bring to a boil and then reduce heat. Simmer for 20-25 minutes until lentils are tender.

3. Meanwhile, place coconut oil in a small frying pan over medium heat and add cumin, garam masala, garlic powder, and coriander.

4. Toast spices in oil for 1 minute. Add tomato sauce, sea salt, and simmer for about 5 minutes.

5. Stir in lentils and serve over rice. 

Basmati Rice 

1. In a medium saucepan, heat coconut oil over medium heat and add cardamom.

2. Toast briefly and then add rice. Stir rice to coat with oil and saute for 30 seconds or so, stirring frequently.

3. Add water and saffron. Bring to a boil and then cover and reduce to low heat.

4. Cook covered for 20 minutes.

5. Check the rice and fluff with a fork and remove from heat. 

Peppers and Potatoes 

1. Heat coconut oil in medium frying pan over medium heat and add cumin, coriander, garam masala, and turmeric.

2. Toast spices in oil for 1-2 minutes.

3. Add green pepper and potatoes and toss in the oil and spices to coat evenly.

4. Reduce heat to low and cook until potato is tender, about 20 minutes.

5. Serve on the side or over rice. 

Healthy Lunch Ideas for Your Tiffin 

The possibilities for packing a tiffin are endless. Here are a few to get you started.

• Caprese salad: fresh mozzarella, sliced tomatoes, olive oil and sliced baguette
• Tuna/Egg Salad with crudite, and homemade crackers or pita bread
• Rice, dal, and steamed veggies
• Sushi, cucumber salad, edamame
• Hummus, pita, and carrots
• Tabouleh, falafel, and tzatziki