One Pot Lentil Dahl and Rice Recipe
Lentils, rice, veggies and LOTS of herbs and spices make this One Pot Lentil Dahl and Rice recipe a dinnertime champion!
Servings: 8 servings
Calories: 207kcal
Equipment
Ingredients
- 2 teaspoons coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/8 teaspoon cinnamon
- 2 tablespoons coconut oil
- 1 large yellow onion diced
- 2 tablespoons minced ginger root
- 2 cloves garlic minced
- 2 russet potatoes peeled and diced (about 2 1/2 cups)
- 1 medium carrot diced (about 1 cup)
- 2 teaspoons kosher salt
- 3 tablespoons brown sugar
- 3 cups water
- 1/2 cup brown lentils
- 3/4 cup basmati rice
- Chopped fresh cilantro for garnish
- Lime wedges for squeezing
- Warm naan or flatbread for serving
Instructions
- Measure out the proper amounts of coriander, paprika, turmeric, cumin, and cinnamon; place in a small bowl.
- Heat the oil in a 6-quart dutch oven over medium-high heat. Add the onions and ginger to the pot and saute until the onions become semi-translucent, about 2 to 3 minutes. Add the garlic along with the pre-measured spices.
- Add the potatoes, carrots and salt to the pot and give it a good stir. Add the sugar and a tablespoon of water and cook, stirring frequently, until the vegetables develop a glaze-like spice coating as the sugar caramelizes in the pan (about 5 minutes)
- Add the lentils, rice, and 3 cups of water to the pot. Bring the contents to a boil, and then reduce the heat to low and simmer for 18-24 minutes, or until rice, lentils, and potatoes are cooked through and no excess liquid remains. Garnish with cilantro and serve with limes and warm naan or flatbread.
Video
Nutrition
Serving: 1serving | Calories: 207kcal | Carbohydrates: 38g | Protein: 6g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 594mg | Potassium: 430mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1304IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 2mg
