Red lentils simmered with tomatoes, cumin and coriander until thick and creamy, finished with wilted spinach and a squeeze of lemon, served over fluffy jasmine rice.
15m prep · 42m cook · 4 servings Gluten-Free
Ingredients Instructions
1 cup Red Lentils 2 tbsp Olive Oil 1 whole Yellow Onion 3 cloves Garlic 1 tsp Ground Cumin ½ tsp Ground Coriander 1 can (14 oz) Diced Tomatoes 3 cups Vegetable Broth 4 cups Spinach 1 ½ tsp Salt 1 tbsp Lemon Juice 2 cups Jasmine Rice 3 cups Water
Instructions 1 Rinse the red lentils in a sieve under cold water until the water runs clear. Separately rinse the jasmine rice until the water is mostly clear; drain both well. 2 Heat 2 tbsp oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, 6-8 minutes until soft and translucent. 3 Add the garlic, cumin and coriander and cook 1 minute, stirring, until fragrant; don't let the garlic brown. 4 Stir in the lentils, diced tomatoes with their juice, vegetable broth and 1 tsp salt. Bring to a boil over high heat, about 5 minutes. 5 Reduce heat to low, partially cover, and simmer 20-25 minutes, stirring occasionally, until the lentils have collapsed into a thick, porridge-like dal. Add a splash of water if it gets too thick or starts to stick. 6 While the dal simmers, cook the rice: combine the rinsed rice, 3 cups water and 1/2 tsp salt in a medium saucepan and bring to a boil. Cover, reduce heat to low and cook 15 minutes until the water is absorbed and small steam holes appear on the surface. Remove from heat and rest, covered, 10 minutes, then fluff with a fork. 7 Stir the spinach into the dal and cook about 2 minutes until fully wilted and bright green. 8 Turn off the heat and stir in the lemon juice. Taste and add more salt and lemon juice as needed. Serve the dal over the rice. Estimated nutrition (per serving) Calories 615 kcal
Protein 21g
Carbs 114g
Fat 8g
Fiber 10g
Sodium 1210mg
Sugar 5g
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