Golden Red Lentil Dal with Cilantro-Speckled Basmati
This easy, flavorful curry is a great one to whip up during the workweek, and leftovers only get better the next day. Light coconut milk makes this curry so luxuriously rich and decadent tasting, while still feeling quite light and energizing. It definitely won’t weigh you down, but I can promise it’ll warm and comfort you on a chilly day. While it’s lovely all on its own (enjoyed like a rich, thick stew), I love it even more spooned over top my cilantro-speckled basmati rice with toasted pepita seeds, sliced green onion, cilantro, and a squeeze of lime juice. The amount of broth called for yields a very thick consistency; if you’d like it thinner and more “soup-like” feel free to thin it out with a bit more broth (if so, you might need to also increase the spices and seasonings as the extra broth will dilute the flavours).
This easy, flavorful curry is a great one to whip up during the workweek, and leftovers only get better the next day. Light coconut milk makes this curry so luxuriously rich and decadent tasting, while still feeling quite light and energizing. It definitely won’t weigh you down, but I can promise it’ll warm and comfort you on a chilly day. While it’s lovely all on its own (enjoyed like a rich, thick stew), I love it even more spooned over top my cilantro-speckled basmati rice with toasted pepita seeds, sliced green onion, cilantro, and a squeeze of lime juice. The amount of broth called for yields a very thick consistency; if you’d like it thinner and more “soup-like” feel free to thin it out with a bit more broth (if so, you might need to also increase the spices and seasonings as the extra broth will dilute the flavours).
- 1 teaspoon ground cumin
- freshly ground black pepper to taste
- 1/2 teaspoon ground turmeric
- 2 tablespoons virgin coconut oil or grapeseed oil
- 1 1/2 cups diced onion (about 1 medium onion)
- 3 large or 4 medium garlic cloves minced
- 2 tablespoons freshly grated ginger
- 1 1/2 cups peeled and finely diced carrots (about 2-3 large)
- 2 teaspoons curry powder or to taste**
- 1 1/2 cups dried red lentils
- 1 can light coconut milk
- 2 cups low-sodium vegetable broth, plus more if desired
- 1/2 teaspoon fine sea salt to taste
- cayenne pepper to taste (optional)
- 1 teaspoon cane sugar (optional)
- 1 package baby spinach
- 1 cup dry basmati rice
- 1 tablespoon virgin coconut oil or vegan butter
- 1 3/4 cups low-sodium vegetable broth, or as needed
- 1 cup loosely packedâ fresh cilantro large stems removed and finely chopped***
- fine sea salt and black pepper to taste
- squeeze of fresh lime juice to taste
- green onions thinly sliced
- fresh cilantro leaves chopped
- toasted pepita seeds (shelled pumpkin seeds)
- squeeze of lime juice (optional)
- Carbohydrate 24.5286136 g
- Cholesterol 0 mg
- Fat 22.3345298 g
- Fiber 8.61741002445221 g
- Protein 11.2008702 g
- Saturated Fat 19.2418439 g
- Serving Size 1 1 bowl (301g)
- Sodium 304.60258 mg
- Sugar 15.9112035755478 g
- Trans Fat 1.5061217 g
- Calories 318 calories
Step-by-step
- For the curry: Add the oil in a large pot and increase heat to medium. Add the onion, garlic, and a pinch of salt. Stir to combine. over medium heat for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in the ginger and carrots, and continue sautéing for another few minutes over medium heat.
- Add the curry powder, cumin, and turmeric. Stir well. Cook for a minute, until fragrant.
- Pick over and rinse the lentils in a fine mesh sieve. Stir in the entire can of coconut milk, red lentils, broth, and salt. Bring to a simmer and reduce heat to medium-low. Cook, covered with the lid ajar, for about 15 to 20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom. Stir in a touch more broth if you'd like a slightly thinner consistency.
- After cooking, stir in all of the spinach until wilted. Stir in the black pepper, cayenne (if using), and sugar (if using). Taste and adjust salt, if desired.
- Meanwhile, prepare the rice. Add the rice into a medium pot along with the oil and broth. Increase heat to medium-high and bring to a simmer. Reduce heat to medium, cover with a lid, and cook for 12 to 16 minutes, until the rice is soft and tender. Fluff with a fork and stir in the cilantro. Season to taste with salt and lime juice. Keep the lid on until ready to serve.
- Add a generous scoop of rice on a plate or bowl and top with a couple ladlefuls of curry. Add your desired toppings and serve immediately. Leftovers will keep in an air-tight container in the fridge for up to 4 to 6 days. The curry can also be frozen for up to 4 weeks, possibly longer. For easy freezer storage, add the cooled curry into a freezer-safe bag, press out the air, and freeze on a flat surface. Thaw overnight in the fridge, or simply leave on the counter until mostly thawed.
A Weeknight Wonder: Golden Red Lentil Dal
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. But let me tell you about my latest weeknight savior: this Golden Red Lentil Dal with Cilantro-Speckled Basmati rice. It’s a vibrant, flavorful dish that’s surprisingly quick and easy to make, even when juggling work deadlines, school pick-ups, and the never-ending laundry pile. The best part? The leftovers are even better the next day! This means less cooking for me on those crazy-busy evenings. This recipe is incredibly versatile, easily adaptable to what I have on hand. Sometimes I add a bit more spinach for an extra boost of nutrients, other times I might swap out the pepita seeds for toasted almonds. It’s a recipe that grows with me and my family's ever-changing tastes.
The beauty of this dish lies not only in its delicious taste but also in its inherent simplicity. The process is straightforward and requires minimal preparation. The rich, creamy texture from the coconut milk complements the earthy lentils perfectly. It’s a comforting, warming meal that’s perfect for cooler evenings. I usually serve it with a dollop of plain yogurt for an extra layer of creaminess and a touch of tang. The cilantro-speckled basmati rice adds a lovely freshness that cuts through the richness of the lentils, creating a delightful balance of flavors and textures. It's become a staple in our household, a dish that's as much a part of our family dinners as it is a reflection of my busy, yet fulfilling life.
The combination of red lentils, coconut milk, and warming spices creates a dish that’s both healthy and satisfying. Red lentils cook quickly, making this a perfect weeknight meal, and the inherent richness of the lentils means it's a hearty and filling meal, even without a huge amount of calories. I often find myself making a large batch at the beginning of the week to enjoy for several nights, freeing up my evenings for other activities or simply for some much-needed downtime with my family. The ability to easily freeze leftovers is another huge plus for a busy mom like me; it allows me to have a quick and easy meal ready at a moment’s notice, without the need for extensive preparation. I truly believe this recipe is the perfect balance of nutrition, flavor, and convenience – a must-try for any busy individual or family who values both healthy eating and time efficiency.
Beyond the convenience, this dish represents so much more than just a meal. It’s a moment of calm amidst the chaos, a chance to connect with my family around a shared table filled with delicious food. It's a small act of self-care – taking the time to nourish myself and my loved ones with something wholesome and flavorful. It’s a testament to the fact that healthy eating and family time don't have to be mutually exclusive. In fact, when combined, they create a truly nourishing and fulfilling experience.
This Golden Red Lentil Dal isn’t just a recipe; it’s a reminder that even in the midst of a busy life, we can still find joy and nourishment in the simple things, like a warm bowl of flavorful, comforting food shared with those we love. The fragrant spices, the creamy texture, the vibrant colors – all of these elements combine to create a dish that is as visually appealing as it is delicious. It’s a meal that brings warmth, comfort, and a sense of simple satisfaction to our everyday lives. And that, in itself, is a recipe for happiness.
