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Golden Red Lentil Dal with Cilantro-Speckled Basmati

Angela Liddon
  • 45 minutes
  • Serves 4

INGREDIENTS

1 5 ounce package

Baby spinach

1 1/2 cups

Carrots

1 cup

Cilantro, loosely packed fresh

1

Cilantro, Fresh leaves

2 tbsp

Ginger

1

Green onions

3

Large or 4 medium garlic cloves

1 1/2 cups

Onion

1 1/2 cups

Red lentils, dried

3 3/4 cups

Vegetable broth, low-sodium

1 tbsp

Coconut oil or vegan butter, virgin

1

Squeeze Lime juice, fresh

1

Squeeze Lime juice

1 cup

Basmati rice, dry

1

Black pepper, Freshly ground

1 tsp

Cane sugar

1

Cayenne pepper

2 tsp

Curry powder

1/2 tsp

Sea salt, fine

1

Sea salt and black pepper, Fine

1/2 tsp

Turmeric, ground

2 tbsp

Coconut oil or grapeseed oil, virgin

1 tsp

Cumin, ground

1

Pepita, Toasted

1

(14-ounce/398-millilitre) can light coconut milk