Easy Peasy Red Lentil Dahl
Introducing one of my favourite go-to recipes! This is an absolute staple in our household, as it is quick, easy to prepare, and you can easily double the recipe so that portions can be frozen for later. It is packed with plant protein, low GI wholegrain carbohydrates and antioxidant rich spices. I love serving it with some steamed greens- usually broccoli, silverbeet or dandelion greens. The perfect balanced meal that is nourishing, satisfying and full of nutritious ingredients.
Serves 2-3
Ingredients:
1 cup brown rice
1.5 cups red lentils
2-3 cups green vegetables: broccoli, silverbeet, English spinach, kale, dandelion greens, etc.
1 medium brown onion, chopped
2 cloves garlic, minced
1 tin diced tomatoes
½ tsp of each of the following spices: paprika, ground coriander, ground ginger, cumin, and turmeric
Salt and pepper to taste
Instructions:
Add the brown rice and 2 cups of water into a small saucepan. Bring to the boil, then reduce the heat to a simmer. Cook, covered, until the rice is tender and the water has absorbed (about 25 minutes). When done, turn off and set aside for 10 minutes, then fluff rice with a fork.
While the rice is cooking, rinse the lentils thoroughly under running water, then place in a saucepan with 3 cups of water. Bring to the boil and then turn down the heat, allowing the water to simmer. Scoop off the foam that rises to the top when cooking.
Add the green vegetables to a steaming basket, and cook for 5-10 mins until tender.
While the lentils are cooking, sauté the onions and garlic in a frypan, using either water or a little olive oil. Once soft, add the spices. If you are using water to sauté you may need to keep adding small amounts of water to the pan.
Add the tin of diced tomatoes to the spiced onion/garlic mixture and stir.
Once the lentils are cooked, drain off any excess water (if necessary) and add them to the try pan with the tomatoes and onions. Stir well. Add salt and pepper to taste.
Serve with the brown rice and green vegetables.