Easy Quick Dahl

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Servings: 4 Prep: 30 min Cook: 25 min Dairy Free Gluten Free Pescetarian Vegan Vegetarian Homestyle Stovetop Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

For the rice: 1 cup basmati rice 2 cups vegetable broth, or water ⅛ teaspoon sea salt ⅛ teaspoon ground black pepper For the dahl: 1 small yellow onion 1 inch fresh ginger 1 bunch cilantro 2 tablespoons avocado oil ½ teaspoon cumin 1 teaspoon ground turmeric 1 ½ teaspoons garam masala 1 cup split red lentils 4 teaspoons minced garlic ½ teaspoon crushed red pepper flakes 1 ½ teaspoons sea salt 1 bay leaf 14 ounces diced tomatoes 2 cups vegetable broth 14 ounces light canned coconut milk 5 ounces baby spinach For the garnish: 1 lime, optional ½ bunch cilantro, optional

Instructions

1. For the rice: Place rice, vegetable broth, and salt and pepper into a large saucepan. Cover with a lid and bring to a boil.

2. Reduce heat and simmer gently for 20 minutes. Once cooked, remove pan from heat and set aside with the lid on.

3. For the dahl: Meanwhile, to prepare the dahl, use a large thick frying pan (cast-iron is best) placed over a medium heat.

4. Peel and chop onion into small pieces. Peel and grate ginger. Chop cilantro.

5. Melt avocado oil in pan and sauté the diced onion for one minute.

6. Add in cumin, turmeric, garam masala, lentils, minced garlic, ginger, pepper flakes, salt, and bay leaf with the onion, and stir.

7. Pour in canned tomatoes, vegetable broth, and coconut milk. Bring the dahl to a boil and reduce heat to a simmer.

8. Let simmer for 25 minutes uncovered, occasionally stirring to prevent the lentils from sticking to the bottom of the pan.

9. Once the lentils are soft and fully cooked, add in the spinach and chopped cilantro, and allow to wilt.

10. For the garnish: Cut lime into wedges. Remove cilantro leaves from stem.

11. Divide dahl equally between large bowls over rice and top with cilantro leaves and a wedge of lime.