TRAINAI RECIPE · LUNCH
Red Lentil Dal with Brown Rice
Stir often toward the end and add a little water if the lentils catch.
- Prep
- 12 min
- Cook
- 25 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 75 g red lentils, dry
- 150 g no-salt-added canned chopped tomatoes
- 60 g onion
- 60 g spinach
- 120 g brown rice, cooked
- 5 g olive oil
- 4 g ground cumin, turmeric and coriander, equal parts
- 6 g fresh ginger
- 5 g garlic
- 350 g water
Ingredient notes
Vegan ingredients.
No tracked allergen ingredients are specified. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Rinse the dry lentils until the water runs clearer. Dice onion; mince ginger and garlic.
- Heat oil in a saucepan; soften onion for 5 minutes. Add garlic, ginger and spices and stir for 30 seconds.
- Add lentils, tomatoes and the measured water. Simmer for 20–25 minutes, stirring and adding water as needed, until the lentils are soft.
- Stir in spinach to wilt and serve over the cooked rice, reheated until steaming.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
