Red Lentil Dal with Basmati Rice and Spinach

Name: Red Lentil Dal with Basmati Rice and Spinach
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1 servings
Cuisine: Nepali
Ingredients: 0.33 cup red lentils (rinsed); 1 cup vegetable broth; 0.25 teaspoon turmeric powder; 0.25 teaspoon cumin powder; 0.25 teaspoon salt; 1 tablespoon olive oil; 0.25 yellow onion (small, finely chopped); 0.5 clove garlic (minced); 0.5 ounce fresh ginger (minced); 0.33 cup basmati rice; 0.67 cup water; 2 cup fresh spinach; 1 pinch red pepper flakes

A comforting and quick Nepali-style red lentil dal, subtly spiced, served alongside fluffy basmati rice and fresh sautéed spinach for a wholesome meal.

Prep: 5 min
Cook: 20 min
Total: 25 min
Servings: 1
Cuisine: Nepali
Difficulty: Easy
Cost: $2.62/serving

Dietary

Vegetarian
Vegan
Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Fiber
Pescatarian
High-Protein

Ingredients

0.33 cup red lentils (rinsed)
1 cup vegetable broth
0.25 teaspoon turmeric powder
0.25 teaspoon cumin powder
0.25 teaspoon salt
1 tablespoon olive oil
0.25 yellow onion (small, finely chopped)
0.5 clove garlic (minced)
0.5 ounce fresh ginger (minced)
0.33 cup basmati rice
0.67 cup water
2 cup fresh spinach
1 pinch red pepper flakes

Instructions

Combine the rinsed red lentils, 1 cup vegetable broth, turmeric powder, and cumin powder in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until lentils are tender and thickened.
While the lentils are simmering, prepare the rice. In another small saucepan, combine the basmati rice and 2/3 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
After the lentils are cooked, season the dal with salt to taste.
Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely chopped yellow onion and cook for 2 to 3 minutes until softened. Add the minced garlic and minced fresh ginger, cooking for 1 minute more until fragrant.
Add the fresh spinach to the skillet and cook, stirring, until wilted, about 2 minutes. Season with a pinch of salt and red pepper flakes if desired.
Serve the dal hot, spooned over the basmati rice, with the sautéed spinach on the side.

Notes

Red lentils cook quickly and don't require pre-soaking, making them perfect for a quick dal. Garnish with fresh cilantro if you have it.

Nutrition (per serving)

Calories: 485
Protein: 21.8 g
Carbohydrates: 83.2 g
Fat: 8.7 g
Fiber: 15.6 g
Sodium: 750 mg
Saturated Fat: 1.2 g
Sugar: 5.4 g