Red Lentil Dal with Rice
- 35 min
- β β¬1.77
- 2 servings
- Easy
red lentils, baby spinach, and white rice: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Equipment
- stove
Prepare
Rinse the rice
Rinse the white rice in a sieve and finely chop the onion, garlic and ginger.
Cook
Cook the rice
Cover the rice with the tap water listed in the ingredients, simmer gently for 12β15 minutes, then remove from the heat.
Heat the rapeseed oil
Heat the rapeseed oil, soften the onion with the iodised salt, then toast the garlic, ginger and curry powder for 30 seconds.
Stir in the red lentils
Stir in the red lentils, canned tomatoes and remaining the tap water listed in the ingredients and simmer for 14β16 minutes until creamy.
Finish
Stir in the coconut milk and spinach
Stir in the coconut milk and spinach, wilt for 2 minutes and serve the dal with the rice.
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