Dahl and Rice

Dahl and Rice

DATE: September 21, 2022
  • Dairy-Free
  • diet
  • dinner
  • ginger
  • Here Comes the Yum
  • Indian food
  • meal type
  • turmeric
  • Turmeric Ginger Spice
  • vegan
This dahl and rice recipe is a deeply comforting, soul-warming dish rooted in family tradition and West Indian cooking heritage. Inspired by a cherished family recipe traditionally made with yellow split peas, this version uses red lentils for a faster cook time and an irresistibly creamy texture. Healthy On You® spice blends bring the bold, aromatic curry depth that makes this dahl absolutely sing on its own or alongside fluffy rice, sautéed mushrooms, and sweet cherry tomatoes. Traditionally served with rice and a Caribbean salted cod fish choka, this dish carries the warmth of West Indian home cooking in every spoonful. This easy red lentil dahl recipe is a healthy vegan dinner that comes together quickly and works beautifully for weeknight meals and meal prep throughout the week. A creamy curry lentil dahl recipe with rice that is naturally vegan, gluten-free, packed with plant-based protein and fiber, and the kind of deeply nourishing, culturally rich comfort food that feeds both body and soul.
  • Time: 50 min
  • Serves: 6
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Here Comes The Yum

Here Comes The Yum

Turmeric Ginger Spice
Here Comes The Yum Refill

Here Comes The Yum Refill

Ingredient Graphic
  • 1 cup red lentils
  • 2 tbsp Healthy On You® Here Comes the Yum Turmeric Ginger spice blend
  • 2 tbsp olive oil
  • ½ medium-sized onion, diced
  • 2 scallions, green and white parts diced
  • 1 rbsp ginger, minced
  • 3 cloves garlic, diced
  • ½ scotch bonnet pepper, seeded and sliced thinly
  • 1 tsp. sea salt
  • ground fresh pepper
  • 2 ½ cups cooked white or brown basmati rice
  • raw spinach
  • baked plantains

Directions

  1. Set 2½ cups of water to boil in a large saucepan.
  2. Add the salt and the lentils and stir to combine. Add the Here Comes the Yum spice blend.
  3. Reduce the heat to medium-low and cover. Allow to cook, stirring occasionally for 20 minutes.
  4. In the meantime, in a small skillet, add the olive oil and sauté the onions, scallions, garlic, ginger and scotch bonnet pepper for 5-7 minutes.
  5. After 20 minutes, the lentil should be soft and the mixture thickening. If not, let it cook an additional few minutes. Be careful not to burn the lentils or allow the liquid to dry out. You want a thick consistency with the lentils completely broken down.
  6. When the lentils are finished cooking, pour in the sautéed onion mixture with the lentils and stir well.
  7. Serve with rice, baked plantains and spinach. Garnish with chopped scallions and fresh ground pepper.

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