Today I decided to cook something delicious, vegan and quick to make. I had a pack of red lentil and white rice so what better thing to do with them then an Indian Dahl, right?
I did a quick search for recipes to use as inspiration and of course I mixed and matched and used whatever ingredients I had at hand. I also skipped the jalapeños because I don't get along with spicy food. But you can of course use them if you like the hot taste.
The two recipes I used as inspiration are one from the Wanderlust Kitchen blog and one from Jamie Oliver.
I read both and did my own adapted version.
Ingredients
The Lentil Dahl
450 gr red lentils, rinsed and drained
water enough to cover 2cm above the lentils
For the flavoured sauce:
3 small yellow onions, peeled, minced
4-5 garlic cloves, peeled, minced
1 tbsp peeled, finely minced ginger root
100 ml tomato sauce
1 tbsp ground coriander
1 tsp turmeric powder
1/4 tsp cinnamon powder
1/2 tsp ground cumin seeds
1 1/2 pink Himalayan salt
1/2 tsp sweet paprika
2-3 tbsp olive oil
juice of half a lemon
For the rice
1 cup white rice, rinsed and drained (Ideally basmati rice, I used what I had, a regular white rice)
3-4 cups water
1-2 tbsp olive oil
1 tsp salt
How to do this
Put the lentils in a big pot with enough water to cover them 2-3 cm above and set on medium heat. Boil for about 20 minutes, mixing from time to time and removing any foam that forms on the surface.
In a separate pot mix the rice wit the water, oil and salt and set on medium heat. Stir gently from time to time and boil for about 10-15 minutes then cover and let it sit and absorb all the water. Add more water if needed so it's doesn't get too thick. I added about half a cup of hot water after I turned off the heat and it turned out perfect.
While the lentil and rice cook heat the olive oil in a not stick skillet over medium heat. Add the cumin seeds and the cinnamon, stir gently for about 1 minute.
Add the onions, garlic and ginger and let it cook for a couple of minutes until the onions become translucent. Add the coriander, salt, paprika, turmeric, tomato sauce. Stir gently and let simmer for a few minutes.
Mix the lentil with the sauce, season to taste, add the lemon juice and turn off the heat. It will taste better if you can let it sit for at least 30 minutes before you serve it. It tastes even better a few hours later. (Me and 
Serve the lentil dahl next to a generous portion of white rice and sprinkle some fresh parsley or cilantro leaves.
Bon appétit!
Namaste
Photos taken with my Canon EOS 450D.
If you're interested in more vegetarian, gluten free recipes, check out these other posts on my blog:
Delicious raw-vegan chocolates - gluten free, dairy free
Traditional Romanian food - mashed beans with onion and garlic - vegan, gluten free
Sautéed mushrooms and cauliflower puree - Gluten free, vegetarian yummy recipe
My first homemade gluten free pizza that actually tastes like GOOD pizza
Gluten free, no fry, crunchy zucchini sticks
Potatoes & mushrooms "lasagna" - A dream come true
Hi, I'm Raluca. Freelance copywriter, currently going through a Yoga Teacher Training. I have an educational background in communication and psychology. You can find me mainly on my blog at BeingRaluca where I write about communication, relationships, listening, sexuality and many more. Here on Steemit you can follow me 