YOUR SOLIN GENERATED RECIPE
Hearty Lentil Dahl with Basmati Rice
Red lentils simmered with aromatic turmeric and ginger until creamy, served over fluffy basmati rice with a cooling dollop of protein-rich Greek yogurt.
INGREDIENTS
0.5 cup red lentils
0.75 cup non-fat Greek yogurt
0.13 cup cooked basmati rice
1 cup fresh spinach
0.25 cup diced yellow onion
0.5 tsp extra virgin olive oil
1 tsp ground turmeric
1 tsp ground cumin
0.5 tsp sea salt
0.25 tsp black pepper
1 clove garlic
0.5 tsp fresh ginger
1.25 cup water
PREPARATION
Rinse the red lentils thoroughly in a fine-mesh sieve under cold water until the water runs clear.
Heat the extra virgin olive oil in a medium pot over medium heat and sauté the diced yellow onion, minced garlic, and grated fresh ginger until softened and fragrant.
Stir in the ground turmeric, ground cumin, sea salt, and black pepper, toasting the spices for 30 seconds to release their natural oils.
Pour in the rinsed lentils and water, then bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 15-18 minutes until the lentils are tender and the dahl has reached a creamy consistency.
Gently fold in the fresh spinach leaves until they are just wilted into the warm lentil mixture.
Portion the dahl over the cooked basmati rice and finish with a generous dollop of non-fat Greek yogurt on top.