Indian Red Lentil Dal with Spinach and Rice
Red lentils collapse into a thick, ginger-scented dal, with tomato, spinach and warming spices over fluffy basmati rice.
Fits Celiac, Pregnancy, Toddlers and 9 more diets
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Ingredients
- 100 g red lentils, rinsed
- 450 ml water
- 150 g tomato, chopped
- 60 g baby spinach
- ½ yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp olive oil
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp ground coriander
- ½ tsp salt
- 1 tbsp fresh cilantro, chopped
- 75 g gluten-free basmati rice, dry
Method
- Simmer rice in water until fluffy and tender.15 min timer
- Brown onion deeply in olive oil; stir in ginger, garlic, and spices.5 min timer
- Add tomato and cook until collapsed and thick, scraping browned bits.6 min timer
- Stir in lentils and water; simmer until creamy and reduced, stirring often.25 min timer
- Fold in spinach until wilted; serve dal over rice with cilantro.2 min timer
Why it works
- Celiac disease: Gluten-free basmati rice and lentils keep gluten-containing grains out of the dal.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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This recipe also fits: Pregnancy recipes, Toddlers recipes, Dairy-free recipes, Alpha-gal recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Vegetarian recipes, Vegan recipes, One pan recipes, Gluten-free dairy-free recipes, Gluten-free Indian recipes.