YOUR SOLIN GENERATED RECIPE
Hearty Lentil Dal with Warm Roti
Simmered red lentils and spinach infused with aromatic turmeric and ginger, served with fluffy brown rice, a warm roti, and a dollop of creamy yogurt.
INGREDIENTS
0.42 cup dry red lentils
0.13 cup cooked brown rice
1 cup vegetable broth
1 cup fresh spinach
0.5 cup non-fat Greek yogurt
2 tbsp nutritional yeast
0.5 small whole wheat roti
0.5 tsp olive oil
1 clove garlic
0.5 tsp ground turmeric
0.5 tsp ground cumin
0.5 tsp fresh ginger
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Rinse the red lentils thoroughly under cold water until the water runs clear.
Heat the olive oil in a medium pot over medium heat and sauté the minced garlic and grated ginger until fragrant.
Stir in the turmeric and cumin to toast for 30 seconds, then add the dry lentils and vegetable broth.
Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes until the lentils are tender and creamy.
Stir in the nutritional yeast and fresh spinach, cooking just until the leaves are wilted.
Season the dal with sea salt and black pepper to taste.
Warm the whole wheat roti in a dry pan over medium-high heat for approximately 30 seconds per side.
Serve the warm dal over the cooked brown rice, topped with a dollop of Greek yogurt and the warm roti on the side.