Translated from Maria Mimbrero’s Recipe Book: Cambia tus hábitos
Ingredients (for 4 people)
- 350 g Red Lentils
- 400 g of Crushed Tomato Sauce (1 can)
- 1-liter Vegetable Broth
- 4 cups of Basmati Brown Rice
- 200 g Green Beans
- 1 handful of Spinach
- 1 Fresh Onion
- 1 Small Broccoli
- 2 Cloves Garlic
- 1/2 Lemon Juice
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Cumin
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Curry
- 1/2 teaspoon Paprika
- Extra Virgin Olive Oil
- Chop the onion into small cubes. Press the garlic cloves.
- Pour 1 tablespoon of oil into a casserole. Sauté the garlic and onion with a pinch of salt over medium heat for 15 minutes, until the onion is transparent and slightly caramelized.
- While the onion is sautéing, cook the rice in a small pot in salted water for about 30 minutes. Once cooked, drain it and pour cold water to stop the cooking.
- Cut the beans into small pieces and remove the stems from both ends. Cut the broccoli into small pieces.
- When the onion is ready, add all the spices and stir for 2-3 minutes.
- Add the lentils, the crushed tomatoes, and the vegetable broth in the casserole. Cover and simmer for about 15 minutes.
- Add the beans and broccoli. Cover again and let it cook for about 10 more minutes.
- Remove from the heat, add the fresh spinach leaves, and stir (they will cook with the residual heat). Add the lemon juice and adjust the touch of salt.
- Serve with brown basmati rice, and enjoy!
It is crucial for preparing this recipe (and all the recipes that require sautéing onion, which are quite a few) that the onion is sautéed for long enough. It usually takes 15 minutes to be ready. That can make the difference between a yuck! And a wow! So arm yourself with patience and let the onion and time do their magic while you dedicate yourself to cutting the rest of the vegetables or preparing any other dish. Pour small doses of hot water (I always have the electric kettle ready) to avoid sticking to the pan.
If you are not used to spices, add less to adapt gradually. On the contrary, if you love them, you can increase the amount to your liking. In addition (or instead of the spices I suggest in the recipe), this dahl is also cooked with garam masala, cilantro, and chili powder.