Vegan Dal Bhat (Lentil Soup with Rice)

Ingredients

• 1 cup Red Lentils
• 2 cups Basmati Rice
• 4 cups Water
• 2 tablespoons Tomato Paste
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Garam Masala
• 1 tablespoon Ginger
• 2 cloves Garlic
• 1 medium Onion
• 2 cups Spinach
• 2 tablespoons Vegetable Oil
• 1 teaspoon Salt
• 1/4 teaspoon Chili Powder (optional)

Instructions

1. 1Measure the 1 cup of red lentils into a fine-mesh strainer and rinse them under cool running water until the water runs clear. Set aside.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup red lentils, 3 cups water, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 tablespoon ginger, and 2 cloves garlic. Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 to 25 minutes, or until the lentils are very soft and beginning to break down. Stir occasionally to prevent sticking.
3. 3While the lentils are simmering, measure the 2 cups of basmati rice into a medium saucepan. Add the remaining 1 cup of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 to 18 minutes, or until all the water has been absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes.
4. 4In a 10-inch skillet, heat the 2 tablespoons of vegetable oil over medium heat (350°F / 175°C). Add the 1 medium onion, which has been finely chopped, and sauté for 5 to 7 minutes, stirring frequently, until the onion is soft and translucent. Add the 2 tablespoons of tomato paste and the 1/4 teaspoon chili powder (if using). Cook for 2 more minutes, stirring constantly, until the tomato paste darkens slightly.
5. 5Add the 2 cups of spinach to the skillet with the onion and tomato mixture. Stir gently for 1 to 2 minutes, until the spinach has wilted down. This should take about 1 to 2 minutes.
6. 6Carefully pour the wilted spinach and onion mixture from the skillet into the large pot with the simmering lentils. Stir to combine. Add the 1/2 teaspoon garam masala and 1 teaspoon salt. Stir well, then continue to simmer, uncovered, for another 5 minutes, allowing the flavors to meld. The dal should be thick and fragrant.
7. 7Serve the cooked dal (lentil soup) hot alongside the fluffy basmati rice. You can optionally add other cooked vegetables if desired.

Related Guides