Spicy Red Lentils and Rice
Spicy Red Lentils and Rice! If you love Indian dal, you've gotta try this healthy, vegan and gluten-free dish. Spiced lentils in a savory curry sauce served with rice.
Equipment
Ingredients
- 1 1/2 cup red lentils
- 3 1/4-4 cups water
- 3/4 teaspoon turmeric
- 1 tablespoon fresh grated ginger
- 3/4 teaspoon salt
- 1/2 teaspoon garam masala
- 1 tablespoon tomato puree
- 3 tablespoons canola oil
- 1 teaspoon cumin seeds
- 2 garlic cloves, sliced thin
- 1 tablespoon very finely sliced fresh ginger
- 1-2 thai red chili's, chopped
- 2 cups cooked basmati rice, for serving
- chopped cilantro, for serving
Instructions
- Combine the lentils, 3 1/4 cups water, turmeric, grated ginger, salt and garam masala in a medium saucepan and bring to a boil. Reduce heat to low and cook for 15-20 minutes until lentils are tender. Stir in the tomato purée. Depending on how soupy you want this, feel free to add in more water. The lentils will thicken as they stand.
- While the lentils are cooking, cook the rice.
- About 5 minutes before the lentils are to be ready, heat the canola oil in a small skillet over medium heat. Add the cumin seeds, sliced garlic, sliced ginger and thai red chilis and simmer until garlic is just tender but not browned. Drizzle the heated oil mixture into the lentils and stir together. Season to taste, as needed.
- Divide rice among 4 bowls and top with lentils. Garnish with cilantro.
Nutrition
Serving: 1bowlCalories: 443kcalCarbohydrates: 65gProtein: 20gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gSodium: 453mgPotassium: 722mgFiber: 21gSugar: 2gVitamin A: 53IUVitamin C: 4mgCalcium: 61mgIron: 6mg