Oil-Free Dahl with Brown Rice
 Catherine Barclay
Catherine Barclay
A hearty, oil-free dahl made with protein-packed red lentils, aromatic spices, and fresh ginger, garlic, and green chilies, simmered with diced tomatoes and served over wholesome brown rice—perfect for a flavorful and healthy plant-based meal.
	
    	
		Course Main Course
Cuisine Indian
 
    
 
- 2 cups dried red lentils
- 8  cups  water
- 1 large brown onion finely diced
- 6 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 green chillies minced (seeds removed)
- 1 tbsp curry powder
- 1 tsp whole mustard seeds
- 1 tsp coriander (cilantro) diced finely
- ½ tsp cumin
- ¼ tsp turmeric
- ¼ tsp ground black pepper
- 1 can diced tomatoes
- A hearty, oil-free dahl made with protein-packed red lentils, aromatic spices, and fresh ginger, garlic, and green chillies, simmered with diced tomatoes and served over wholesome brown rice—perfect for a flavorful and healthy plant-based meal. 
- While lentils are cooking, add a small amount of water or veg stock to a frying pan and cook the onion, garlic, ginger and chillies until soft.  Then add spices and pepper, stir to combine, then add the tomato 
- Add mix to the lentils and continue simmering for another 5 mins to infuse. 
-  Serve garnished with coriander and brown rice. 
Keyword Dahl, Lentils, plant-based, vegan, wfpb