A 30-Minute Carrot Dahl with brown rice and spinach. Cheap, filling, healthy, so delicious, and perfect for meal prepping!
Oh, Indian food, how I love you.
Especially when it’s a big bowl of comforting and delicious dahl and even more especially when you’ve had a long day, it’s raining outside, or you’re feeling down.
Dahl is just always a good idea.
I’ve made dahl countless times by now. Each time I make it, it comes out slightly different as I rarely ever measure out the spices.
But, in my opinion, you can do no wrong with spices like cumin, ginger, cinnamon, paprika, and chili. So freestyle it if you want and make your own spice mix.
Just be careful with the chili.
Talking from experience here. I did actually “ruin” a perfectly good dahl by adding a bit too much chili.
I could go on and on about my love for this recipe. Here are a few of the reasons why:
It’s perfect for meal prepping. Make a big batch and serve a crowd or save as leftovers to use throughout the week.
It’s super healthy. Like for real. It’s full of protein, fibre, iron, folate, and potassium. All those nutrients!
It’s filling. Thanks to all of the protein and fibre, it’ll keep you going for hours.
It’s cheap. As a student on a budget, I appreciate cheap ingredients. Lentils have always been one of my go-to’s.
In this recipe, I recommend serving it with brown rice and spinach. But if you’re not into rice, I highly recommend serving this with homemade naan bread. The two make the perfect pair.
If you try this dahl, I’d love to know! Leave a comment, rate it, or share it with me on Instagram. Bon appetit!
- 1 onion
- 2 garlic gloves
- 2 carrots
- 2 tsp cumin
- 1 tsp paprika
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 3/4 cup red lentils (150 g)
- 1 can chopped tomatoes
- 1 cup water
- 1/2 lime, the juice
- Salt and pepper
- 3/4 cup brown rice (150 g)
- 2 big handful spinach
If you're having brown rice, cook them according to the instructions on the package.
Finely chop the onion and garlic cloves. Fry them for 3-5 minutes in a large pot over high heat. Add a splash of water if burning.
Chop the carrots into 1/4-inch circles/bite-size pieces and add them to the pot along with the paprika and chili powder. Fry for another 2-4 minutes.
Add ground ginger, cinnamon, red lentils, chopped tomatoes, and water to the pot. Cook for 20-25 minutes or until the carrots are tender and the lentils are soft.
Add the juice of 1/2 lime, stir, and season with salt and pepper.
Serve with brown rice and fresh spinach (optional).
Store leftovers in the fridge for 3-5 days. Don't mix spinach with the leftovers as it might get soggy and wilted.