Coconut Red Lentil Dal with Rice

Name: Coconut Red Lentil Dal with Rice
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 1
Cuisine: Indian
Ingredients: 220 g Cooked red lentils; 200 g Cooked basmati rice; 12 g Coconut oil; 60 g Tomato; 50 g Onion; 6 g Garlic; 60 g Spinach; 2 g Turmeric; 2 g Ground cumin

Red lentils simmered with coconut oil, turmeric and tomato over basmati rice — a filling dinner free of gluten, dairy, soy and nuts.

DinnerIndianVeganEasyNutri-Score A

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Prep: 8 min
Cook: 20 min
Serves: 1 person

Nutrition per serving

668kcal per serving

Protein31 g

Carbs108 g

Fat15 g

Fiber22 g · 79% of 28 g daily

Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.

Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.

Ingredients (9)

Method

1
Melt the coconut oil and fry the onion, garlic, turmeric and cumin over medium heat for four minutes, until the spices smell toasted.
2
Add the chopped tomato and cook for three minutes, pressing it down until it breaks apart.
3
Stir in the cooked lentils with a splash of water and simmer for eight minutes, until the dal thickens.
4
Fold the spinach through until it wilts and serve over the warm basmati rice.

Gluten-freeOne-panComfort foodHigh-fiber