Lunch · Indian
Indian dal and brown rice bowl
Comforting red lentil dal with warming spices, served over brown rice.
- Serves
- 2
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 200 g dried red lentils
- 1 tbsp vegetable oil
- 1 medium onion, diced
- 2 garlic cloves, crushed
- 1 tsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 400 g canned diced tomatoes
- 300 g brown rice, cooked
- 15 g fresh cilantro, chopped
Method
Rinse the lentils until the water runs mostly clear.
Heat the oil in a pot and sauté the onion for 4 minutes until soft.
Add the garlic, ginger, turmeric and cumin and cook for 1 minute until fragrant.
Add the lentils, diced tomatoes and 400 ml water, then simmer for 18 to 20 minutes, stirring occasionally, until thick.
Serve the dal over the brown rice, topped with cilantro.