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 Bag on Sunday, March 18, 2018.
Order Now
Order Now

Add curry paste depending on heat preference. We suggest starting with ½ a tablespoon, you can always add more! If your dhal looks too dry at any point, add another ¼ cup water until it reaches your desired consistency. Use a medium pot with a lid for best results with dhal, or a medium pan with a lid.

Ingredients

Red Lentil Dhal

  • 1 brown onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 teaspoons finely grated ginger
  • ½-1 tablespoon dhal curry paste (depending on heat preference)
  • 200g split red lentils
  • 400ml coconut milk
  • 1-1½ cups GF stock or water
  • 1 tablespoon GF soy sauce
  • 1-2 teaspoons brown sugar
  • Juice of ½ lemon
  • ½ bag baby spinach

Rice

  • 1½ cups jasmine rice
  • 2¼ cups water

Apple Salsa

  • 2 tomatoes
  • 1 apple
  • 1 tablespoon coriander

To Serve

  • 1-2 tablespoons coriander
  • 35g roasted cashew nuts, roughly chopped

Steps

  1. Prepare ingredients. Heat a drizzle of oil in a medium pot (with a lid) on medium heat. Cook onion, garlic and ginger 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 stock/water, soy sauce, sugar and lemon juice. Stir 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 spinach and set aside. Finely dice tomatoes; finely dice apple or cut into thin matchsticks; roughly chop both measures of coriander. Toss all apple salsa ingredients in a small bowl and season to taste.
  5. When dhal has finished cooking, stir through spinach and season to taste.
  6. To serve, serve ¾ cup cooked rice per person into each bowl. Ladle red lentil dhal over and top with a little apple salsa. Garnish with remaining coriander and cashew nuts.

Nutritional Information

Energy 2405 kj
575 kcal
Protein 17.8g
Carbohydrate 75.4g
Fat 20.8g