Monthly Archives: April 2013

Red Lentil Daal & Spiced Rice

This is a quick and easy dish, a nice alternative to rice & beans to get your legume/whole grain protein in.  Pics to come soon.


Start lentils cooking in a medium saucepan on the stove. Boil water first then add lentils, ginger/turmeric & salt.

  • 3.5 cups water
  • 1 cup red lentils
  • pinch of ginger and/or turmeric – fresh if you have it, can either mince or juice. Powder will do if fresh not avail.
  • pinch of sea salt

Boil & cook for about 10-15 mins

(get the rice started, see recipe below)

While the lentils & rice are cooking (separately), in either a medium saucepan or large frying pan, heat 1-2 Tbs of olive oil. When hot, add seasonings (choose 2, 3, 4, all or whatever you have)

  • 1/2 – 1 tsp masala
  • 1/2 tsp cardamom
  • 1/2 tsp cumin
  • 1 tsp curry
  • 2-3 cloves garlic minced

Cook for just a few mins until fragrant, then add cooked lentils and let the seasonings meld together.  Add your choice of any of the following – usually I’ll select 2-3 items, or whatever you have around, or none at all is fine too. Cook another 5-10 mins or so on low-medium.

  • 1 potato – regular or sweet, cubed and steamed/boiled before adding
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas or other veggie
  • 1/2 cup chickpeas (soaked/sprouted if you have time, otherwise can if that’s all you have)
  • 1-2 carrots , cubed and steamed/boiled before adding
  • 1/2 cup tofu, cut into cubes
  • 1/2 cup broccoli florets, steamed & cut into bite size pieces
  • 1 cup chopped fresh spinach


oil, 1-2 Tbs – I like coconut
seasonings such as cinnamon, cardamom, nutmeg, about 1/2 tsp each
1 cup dry basmati rice
1.5 cups water
dash sea salt
about 1/2 cup or more if you like of your choice of veggies – i.e, frozen peas, corn, broccoli, carrots

In a medium saucepan (that has a lid), heat oil. Add choice of seasonings and heat until fragrant, about a minute.

Add rice and let sizzle in the oil for 2-3 mins.

Add water, and bring to a boil.

Cover, reduce to low, and simmer for 10-15 mins – check after 10 mins – Done when moisture is absorbed. Fluff with a fork to test consistency.

About 5 mins in to cooking – add frozen veggies.

Serve with Red Lentil Daal and warmed pita bread (I keep stocked in freezer). A dollop of cashew cream goes nicely as well (takes 3 mins to whip up but need hour duration for soaking of cashews, see prior post)