Red Lentil Dahl Lunchbox by @jow_fr

30 min

1 serving

🫘

50 g

Red lentils

🍚

70 g

Rice

🥕

50 g

Carrot

🧅

50 g

Onion

🍅

80 g

Tomato sauce

🥥

50 ml

Coconut milk

🍲

200 ml

Broth

🫙

Spices

  1. Chop
    • onion
    • carrot

    Finely chop the onion and dice the carrot into small pieces.

  2. Heat
    • olive oil
    • onion
    • carrot

    Heat the olive oil in the frying pan over medium heat and sauté the onion and carrot for 4 minutes.

  3. Stir
    • curry powder

    Stir in the curry powder and ground cumin, then cook for 30 seconds until fragrant.

  4. Add
    • red lentils
    • tomato pulp

    Add the 50 g red lentils and 80 g tomato pulp to the frying pan, then stir to coat the lentils.

  5. Pour
    • vegetable broth
    • coconut milk

    Pour in 200 ml vegetable broth and 50 ml coconut milk, then bring the dahl to a gentle simmer.

  6. Simmer
    • red lentils

    Cover the frying pan and simmer the dahl for 15 minutes, stirring occasionally, until the lentils are soft and the sauce is creamy.

  7. Cook
    • rice

    Cook the 70 g rice in the saucepan according to its package instructions until tender.

  8. Transfer
    • rice
    • red lentils

    Transfer the cooked rice and red lentil dahl into the lunchbox container, then let it cool before closing.

Red Lentil Dahl Lunchbox by @jow_fr

30 min

1 serving

🫘

50 g

Red lentils

🍚

70 g

Rice

🥕

50 g

Carrot

🧅

50 g

Onion

🍅

80 g

Tomato sauce

🥥

50 ml

Coconut milk

🍲

200 ml

Broth

🫙

Spices

Preparation Steps

  1. Step 1/8

    Finely chop the onion and dice the carrot into small pieces.

    🧅onion
    🥕carrot
    🔪knife
    🪵cutting board

  2. Step 2/8

    Heat the olive oil in the frying pan over medium heat and sauté the onion and carrot for 4 minutes.

    🫒olive oil
    🧅onion
    🥕carrot
    🍳frying pan
    🥄wooden spoon

  3. Step 3/8

    Stir in the curry powder and ground cumin, then cook for 30 seconds until fragrant.

    🍛curry powder
    🫙ground cumin
    🍳frying pan
    🥄wooden spoon

  4. Step 4/8

    Add the 50 g red lentils and 80 g tomato pulp to the frying pan, then stir to coat the lentils.

    🫘red lentils
    🍅tomato pulp
    🍳frying pan
    🥄wooden spoon

  5. Step 5/8

    Pour in 200 ml vegetable broth and 50 ml coconut milk, then bring the dahl to a gentle simmer.

    🍲vegetable broth
    🥥coconut milk
    🍳frying pan
    🥄wooden spoon
    🥛measuring jug

  6. Step 6/8

    Cover the frying pan and simmer the dahl for 15 minutes, stirring occasionally, until the lentils are soft and the sauce is creamy.

    🫘red lentils
    🍳frying pan
    🥄wooden spoon

  7. Step 7/8

    Cook the 70 g rice in the saucepan according to its package instructions until tender.

    🍚rice
    🍲saucepan

  8. Step 8/8

    Transfer the cooked rice and red lentil dahl into the lunchbox container, then let it cool before closing.

    🍚rice
    🫘red lentils
    🫙lunchbox container

Composition

Ingredients

Types

Legumes, Grains, Vegetables, Plant-based dairy

Ingredients

Red lentils, Rice, Carrot, Onion, Tomato sauce, Coconut milk, Broth, Spices

Notes

Broth (amount not given), Spices (amount not given)

Allergens

Coconut

Dietetics

Dietary regimen

Plant-based

Calories

650 kcal

Macro nutrients

Protein: 19g, Carbohydrates: 111g, Fat: 14g, Fiber: 12g, Sugars: 11g, Sodium: 650mg

Nutritional Information

Minerals

Iron: 6.5mg, Potassium: 1030mg, Magnesium: 105mg, Calcium: 70mg

Vitamins

Vitamin A: 420µg, Vitamin C: 10mg, Folate: 260µg, Vitamin B6: 0.55mg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

knife, cutting board, frying pan, saucepan, wooden spoon, measuring jug, lunchbox container

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Meal prep, Work lunch, Budget meal

Origin

Source

Platform

instagram

Original Creator

@jow_fr

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Creamy, Tender, Fluffy, Hearty

Flavors

Savory, Spiced, Mildly sweet, Coconutty, Tomatoey

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Allow the lunchbox to cool briefly before refrigerating.,Do not leave at room temperature for more than 2 hours.), fridge : 3 days (Store in an airtight lunchbox container at 4°C or below.,Reheat until piping hot before eating.), freezer : 3 months (Freeze the cooled dahl and rice in a freezer-safe airtight container.,Thaw overnight in the refrigerator before reheating.)