Name: Coconut Curry Red Lentil Dahl with Tomatoes, Cilantro & Rice
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 1420 ml chicken or vegetable broth; 1 small bunch cilantro; 1 ½ (398 ml) cans coconut milk; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ small pkgs grape tomatoes; 3 jalapeño peppers; 3 medium yellow onions; cinnamon, ground; cumin, ground; curry powder; extra virgin olive oil; red lentils, dried; salt; turmeric, ground

Coconut Curry Red Lentil Dahl with Tomatoes, Cilantro & Rice Coconut Curry Red Lentil Dahl with Tomatoes, Cilantro & Rice — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

1420 ml chicken or vegetable broth

1 small bunch cilantro

1 ½ (398 ml) cans coconut milk

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ small pkgs grape tomatoes

3 jalapeño peppers

3 medium yellow onions

cinnamon, ground

cumin, ground

curry powder

extra virgin olive oil

red lentils, dried

salt

turmeric, ground

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, peel and mince ginger and garlic; place in a small bowl.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl with the ginger and garlic. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Peel and small dice onions.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add ginger, garlic, jalapeño, onion, and spices to the pot. Cook, stirring occasionally, until onion is soft, 5-6 minutes.

Meanwhile, rinse the lentils in a colander or strainer.

Add lentils, broth, and coconut milk to the pot. Bring the mixture to a boil over high heat; once boiling, reduce to a simmer, cover, and cook until the lentils are just tender, 20-25 minutes.

While the lentils are cooking, quarter tomatoes.

Shave cilantro leaves off the stems; discard stems and mince the leaves.

When the lentils are done, add tomatoes and half the cilantro (reserving the rest for garnish) to the pot; stir to combine and continue to cook until heated through, 2-3 minutes more.

To serve, divide lentils and rice between bowls; top with reserved cilantro and enjoy!

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