Ingredients
- 1 cup Red Onion (finely chopped)
- 1/4 cup Water
- 3 Garlic (clove, minced)
- 1 tbsp Ginger (fresh, minced or grated)
- 1 1/2 tbsps Curry Powder
- 1 1/2 tsps Cumin
- 1/2 tsp Sea Salt
- 1/4 tsp Red Pepper Flakes (optional)
- 1 1/2 cups Dry Red Lentils (rinsed)
- 2 1/2 cups Organic Vegetable Broth Or Water
- 1 cup Organic Coconut Milk (from the can)
- 3 cups Baby Spinach (washed, stemmed and chopped)
- 1 cup Brown Basmati Rice
Main Course, Side Dish
Indian
Gluten-Free
Method
Warm, comforting, and packed with nutrients, our Red Lentil Dahl with Spinach and Basmati Rice is the perfect one-pot meal for busy weeknights or meal prep. This creamy and mildly spiced dish combines plant-based proteins and vibrant spinach for a wholesome and satisfying experience. Whether you're a fan of Indian-inspired flavours or just looking for a new favourite, this recipe is sure to impress.
1. Heat a large pot over medium heat. Add the onion, water, garlic, and ginger to the pot and cook until the onion softens and the water evaporates, about 5 to 7 minutes. Stir in the curry powder, cumin, salt, and red pepper flakes and cook for another minute until very fragrant. Stir in the lentils.
2. Add the vegetable broth or water and coconut milk to the pot and stir to combine. Bring the lentils to a gentle boil, then reduce heat to medium-low. Let it simmer for 25 to 30 minutes or until the lentils are tender.
3. In a separate pot, combine 1 cup of rice with 2 cups of water. Bring to a boil, then reduce heat and let simmer for 20 minutes until the water is fully absorbed and the rice is fluffy.
4. Once the lentils are cooked, remove from the heat and stir in the spinach. Season with additional salt if needed. Serve over rice. Enjoy!
Take the hassle out of figuring out what to cook and order this meal box now.
