Red Lentil Coconut Dal

Name: Red Lentil Coconut Dal with Cilantro Chutney & Brown Basmati Rice
Prep time: 40 min
Total time: 40 min
Yield: 2
Ingredients: ¾ cup brown basmati rice; 1 onion; Fresh ginger; 3 cloves garlic; 1 tbsp Indian spice blend; 1 tbsp tomato paste; ½ tsp cayenne pepper; ½ cup red lentils; 1 can coconut milk; 1 packet coconut sugar; 4 oz Swiss chard; 3 tbsp cilantro chutney; 1 tbsp vegetable oil*; Salt*; *Not Included; For full ingredient list, see Nutrition

with Cilantro Chutney & Brown Basmati Rice

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dinner

The word “dal” references any dry, split pulses that soak up flavor and become tender. The flavor will come from the Indian spice blend, our favorite mix of ground turmeric, cumin, and coriander. Bright green Swiss chard dots the curry at the end, and cooking the greens inside the dal itself ensures you keep all the vitamins and minerals!

Winter Recipes Fall Recipes Comfort Foods Soy-Free High-Protein Gluten-Free Leafy Greens Beans/Legumes Grain Bowl Dinner Indian

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SERVINGS

PREP & COOK TIME

40 min

CALORIES

690

FAT

19g

CARBOHYDRATES

113g

PROTEIN

26g

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MAIN INGREDIENTS

¾ cup brown basmati rice
1 onion
Fresh ginger
3 cloves garlic
1 tbsp Indian spice blend
1 tbsp tomato paste
½ tsp cayenne pepper
½ cup red lentils
1 can coconut milk
1 packet coconut sugar
4 oz Swiss chard
3 tbsp cilantro chutney
1 tbsp vegetable oil*
Salt*
*Not Included
For full ingredient list, see Nutrition

Allergens: tree nuts

Nutrition

TOOLS

Small saucepan
Medium saucepan

INSTRUCTIONS

Add the brown basmati rice, 1 ¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the rice is tender and all of the water is absorbed, about 35 to 40 minutes.

Peel and dice the onion. Peel and mince or grate the ginger. Peel and mince or grate the garlic. Rinse and sort the red lentils. Place a medium saucepan over medium heat with 1 tbsp vegetable oil. Once hot, add the onion, ginger, and garlic. Cook, stirring frequently, until the onion softens, about 3 to 4 minutes.

Add the Indian spice blend, tomato paste, and as much cayenne pepper as you’d like to the saucepan. Cook, stirring frequently, until fragrant, about 1 minute.

Add the red lentils, coconut milk, coconut sugar, and 2 cups water to the saucepan. Bring to a boil, reduce heat to low, cover, and simmer until lentils are tender, about 14 to 16 minutes. Roughly chop the Swiss chard leaves and thinly slice the stems.

Once the lentils are tender, stir the chopped Swiss chard into the dal. Simmer, stirring constantly, until the leaves are just wilted. Season the red lentil coconut dal with 1 ¼ tsp salt.

To serve, divide the brown basmati rice between large shallow bowls and top with the red lentil coconut dal. Drizzle with cilantro chutney.