Golden Red Lentil Dal with Cilantro-Speckled Basmati
Ingredients
The curry
-
2
tablespoons
virgin coconut oil or grapeseed oil
-
1½
cups
diced onion
-
3
large or 4 medium
garlic cloves, minced
-
2
tablespoons
freshly grated ginger
-
1½
cups
peeled and finely diced carrots
-
2
teaspoons
curry powder
-
1
teaspoon
ground cumin
-
½
teaspoon
ground turmeric
-
1½
cups
dried red lentils
-
1
14-ounce can
light coconut milk
-
2
cups
low-sodium vegetable broth
-
½ to 1
teaspoon
fine sea salt
-
to taste
freshly ground black pepper
-
to taste
cayenne pepper (optional)
-
1
teaspoon
cane sugar (optional)
-
1
5-ounce package
baby spinach
The rice
-
1
cup
dry basmati rice
-
1
tablespoon
virgin coconut oil or vegan butter
-
1¾
cups
low-sodium vegetable broth
-
1
cup
fresh cilantro, finely chopped
-
to taste
fine sea salt and black pepper
-
to taste
fresh lime juice
Suggested toppings
-
to taste
green onions, thinly sliced
-
to taste
fresh cilantro leaves, chopped
-
to taste
toasted pepita seeds
-
to taste
squeeze of lime juice (optional)
Instructions
- Heat oil in a large pot and sauté onion, garlic, and a pinch of salt until softened.
- Add ginger and carrots, and continue sautéing for a few more minutes.
- Stir in curry powder, cumin, and turmeric, cooking until fragrant.
- Rinse lentils and add them along with coconut milk, broth, and salt to the pot. Bring to a simmer.
- Cover and cook on medium-low for 15-20 minutes until lentils and carrots are tender, stirring occasionally.
- Stir in spinach until wilted, then add black pepper, cayenne, and sugar if using. Adjust salt to taste.
- For the rice, combine rice, oil, and broth in a pot. Bring to a simmer, then cover and cook for 12-16 minutes until tender.
- Fluff rice with a fork, stir in cilantro, and season with salt and lime juice.
- Serve rice topped with curry and desired toppings.
Nutrition Facts (estimated)
Servings
5 bowls
Calories
540
Total fat
14g
Total carbohydrates
83g
Total protein
21g
Sodium
390mg
Cholesterol
0mg
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