Red Lentil Dahl with Brown Rice

Name: Red Lentil Dahl with Brown Rice
Total time: 40 min
Cuisine: Indian
Ingredients: 1 tbsp avocado oil; 1 onion, diced; 3 cloves garlic, crushed; 1 tbsp grated fresh ginger; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground turmeric; 1 tsp garam masala; 1 1/2 cups red lentils, rinsed; 1 can (400 ml) coconut milk; 3 cups water; 3 cups baby spinach; 2 tbsp lemon juice; 1 cup brown rice; 2 cups water for the rice; Chopped fresh coriander and salt

40 min

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Ingredients

1 tbsp avocado oil
1 onion, diced
3 cloves garlic, crushed
1 tbsp grated fresh ginger
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1 tsp garam masala
1 1/2 cups red lentils, rinsed
1 can (400 ml) (1 ¾ cups) coconut milk
3 cups water
3 cups baby spinach
2 tbsp lemon juice
1 cup brown rice
2 cups water for the rice
Chopped fresh coriander and salt

Tip: Try wild rice instead. It's nutty and chewy, and it's the rice we reach for first.

Why wild rice?

It isn't really rice. It's the seed of a water grass, so it stays firm instead of going mushy in bowls, salads and soups.
A cooked cup has about a quarter fewer calories than brown rice, and a little more protein.
Lab studies found it has far more antioxidant activity than white rice.
Like all rice, it's naturally gluten-free.
It takes 45 to 55 minutes to cook and costs a little more. Mixing it half and half with brown rice works well.

Instructions

Cook the brown rice in its water, covered, for 30 to 35 minutes.
Soften the onion in the avocado oil for 5 minutes, then add the garlic, ginger and spices for 1 minute.
Add the lentils, coconut milk and water and simmer for 20 to 25 minutes, stirring, until thick.
Stir through the spinach and lemon juice, season with salt and serve over the rice with coriander.

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