Red Lentil Dahl with Brown Rice, Lime Pickle & Mango Chutney
Red lentils are a great source of low-fat, plant-based protein and contain a wealth of B vitamins, many essential minerals and fibre. With all of these benefits, this fast and nutritious meal is a winner in our books.
Serves: 4
GF, VG
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Red Lentil Dahl with Brown Rice, Lime Pickle & Mango Chutney
Red lentils are a great source of low-fat, plant-based protein and contain a wealth of B vitamins, many essential minerals and fibre. With all of these benefits, this fast and nutritious meal is a winner in our books.
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 medium onion, finely diced
- 2 cloves garlic, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 2–3 bay leaves, to taste
- 1 cinnamon stick
- 2 tomatoes, grated
- 2 cups red lentils
- 4 cups water
- 1 tsp garam masala
- Juice 1 lemon
- Salt, to taste
- 1 handful coriander leaves, chopped
- 4 cups cooked brown rice
- ½ cup lime pickle
- ½ cup mango chutney
Method
- Heat frying pan, add onion and garlic and sauté for 1 min.
- Add spices, bay leaves, cinnamon stick, tomatoes, lentils and water.
- Bring to boil and simmer covered for 15 mins, stirring regularly.
- Add garam masala and lemon juice and season with salt to taste.
- Top with chopped coriander and serve with brown rice, lime pickle and mango chutney.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
