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Vegan Indian Lentil Dal with Brown Rice
Vegan Indian Lentil Dal with Brown Rice

Vegan Indian Lentil Dal with Brown Rice
A hearty and nutritious Indian-inspired lentil dal served with brown rice.
Vegan Indian Lentil Dal with Brown Rice
Ingredients:
1
Servings
  • 150
    g
     brown rice
  • 100
    g
     red lentils
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 1
    item
     tomato
  • 100
    ml
     coconut milk
  • 100
    g
     spinach
  • 1
    tsp
     cumin seeds
  • 1
    tsp
     turmeric powder
  • 1
    tsp
     coriander powder
  • 1
    tsp
     salt
  • 1
    tbsp
     olive oil
Preparation Time: 45 minutes
Vegan Indian Lentil Dal with Brown Rice
Instructions:
  1. Rinse the brown rice under cold water and cook according to package instructions.
  2. In a pot, heat olive oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
  3. Add chopped onion, garlic, and ginger. Sauté until the onion is translucent.
  4. Add chopped tomato and cook until soft.
  5. Stir in turmeric and coriander powder. Cook for another minute.
  6. Add red lentils and coconut milk. Stir well and add water to cover the lentils.
  7. Bring to a boil, then reduce heat and simmer until lentils are tender.
  8. Add spinach and salt. Cook until spinach is wilted.
  9. Serve the dal over cooked brown rice.
Nutrition Per Serving 700 g Per 100g
Energy 700 kcal 100 kcal
Protein 25 g 3.6 g
Fibre 15 g 2.1 g
Salt 2 g 0.3 g
Sugar 5 g 0.7 g
Carbohydrates 110 g 15.7 g
Fat 20 g 2.9 g
  • 150
    g
     brown rice
  • 100
    g
     red lentils
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 1
    item
     tomato
  • 100
    ml
     coconut milk
  • 100
    g
     spinach
  • 1
    tsp
     cumin seeds
  • 1
    tsp
     turmeric powder
  • 1
    tsp
     coriander powder
  • 1
    tsp
     salt
  • 1
    tbsp
     olive oil
1
Servings
0

Rinse the brown rice under cold water and cook according to package instructions.

In a pot, heat olive oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.

Add chopped onion, garlic, and ginger. Sauté until the onion is translucent.

Add chopped tomato and cook until soft.

Stir in turmeric and coriander powder. Cook for another minute.

Add red lentils and coconut milk. Stir well and add water to cover the lentils.

Bring to a boil, then reduce heat and simmer until lentils are tender.

Add spinach and salt. Cook until spinach is wilted.

Serve the dal over cooked brown rice.

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