Red Lentil Dhal with Rice and Apple Salsa

Red Lentil Dhal with Rice and Apple Salsa

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, August 6, 2017.
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This Dhal combines a flavoursome curry paste with the fragrant flavours of makrut lime and lemongrass.

Ingredients

RED LENTIL DHAL

  • 1 brown onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 teaspoons finely grated ginger
  • 1 makrut lime leaf, central stem removed and very thinly sliced
  • ½ stalk lemongrass, tough outer layer removed and finely chopped
  • ½-1 tablespoon GF dhal curry paste (depending on heat preference)
  • 1 cup GF split red lentils
  • 1 can coconut milk (shake can well before opening)
  • 1-1½ cups water
  • 1 tablespoon GF soy sauce
  • 1 tablespoon brown sugar
  • Juice of ½ lemon
  • ½ bag baby spinach leaves

BASMATI RICE

  • 1½ cups basmati rice
  • 2¼ cups water

APPLE SALSA

  • 2 tomatoes
  • 1 apple
  • 1 tablespoon finely chopped coriander leaves and stalks

TO SERVE

  • 1-2 tablespoons roughly chopped coriander leaves and stalks
  • 35g GF roasted cashew nuts, roughly chopped

Steps

  1. Heat a drizzle of oil in a medium pot (with a lid) on medium heat. Cook onion, garlic, ginger, makrut lime leaf and lemongrass for about 3 minutes, until soft. If mixture starts to stick, add a splash of water. Add curry paste, lentils and a drizzle of the coconut milk. Cook for 1 minute, stirring, until fragrant.
  2. Increase heat to high, add remaining coconut milk, 1 cup water, soy sauce, sugar and lemon juice. Stir to combine and bring to a boil. Reduce heat to low, cover and simmer for 20-23 minutes, stirring occasionally, until lentils are tender. If dhal is looking too dry, add ¼–½ cup more water.
  3. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  4. Roughly chop baby spinach. Set aside. Finely dice tomatoes; dice apple or cut into thin matchsticks; roughly chop coriander. Toss all apple salsa ingredients in a small bowl and season to taste with salt and pepper.
  5. When dhal has finished cooking, stir through baby spinach leaves and season to taste with salt. Remove from heat and cover to keep warm.
  6. serve ¾ cup cooked basmati rice per person into each bowl. Ladle red lentil dhal on over and top with a little apple salsa. Garnish with remaining coriander and cashew nuts.

Nutritional Information

Energy 2335 kj
558 kcal
Protein 18.6g
Carbohydrate 70.5g
Fat 21.0g