07 Oct Lentil Dhal with Coconut Rice
Lentil Dhal with Coconut Rice
The perfect meal to cook in bulk and freeze ready for a day when your rushed of your feet.
A fantastic family meal with a high source of protein from the lentils accompanied by an array of spices to boost your immune system. Enjoy this golden bowl of goodness on a cold winter’s day.
The best thing about this recipe is it uses mostly cupboard essentials to create a delicious base for whatever veggies are available to you.
READY IN 45 MINUTES
GOOD FOR DATE NIGHT, DINNER PARTY, GIRLS NIGHT/ZOOM CALL, DINNER PARTY, LUNCH, MOVIE NIGHT.
For the dhal
1 tsp turmeric
1 tsp chilli powder
1 tbsp BNUTZ vanilla and macadamia nut butter
2 tsp ground cumin
1 tbsp coconut oil
1 red onion, roughly chopped
2 cloves garlic
3cm fresh grated ginger
1 x 400ml can coconut milk
1 x 400g can chickpeas, drained200g mushrooms
150g dried yellow lentils
1/ Put the dry spices in a frying pan, and dry-fry for 1 minute with a pinch of salt.
2/ Heat the coconut oil over medium heat for 1 minute, then add the onion and sauté for 5 minutes.
3/ Add the garlic and ginger and stir-fry for a few minutes more, then pour in the coconut milk with a pinch of salt and a good grind of pepper.
4/ Add the drained chickpeas and the lentils. Cook, covered, for 40 minutes.
5/ For the last 5 minutes, drop in the spinach and stir so it wilts in with the mix.
For the rice in the middle.
- Boil water and add salt. Pour water (for every cup of rice, use 1 cup of water and 3/4cup of coconut milk) into a large saucepan with a tight-fitting lid.
- Pour in the rice. Add it to the boiling water.
- Stir once, or just enough to separate the rice.
- Cover the pot and simmer.
Garnish with coconut chips and fried mushrooms.