Indian Dal Bowl

Name: Indian Dal Bowl
Ingredients: ¼ cup (60 mL) canola oil; 1 tsp (5 mL) cumin seed; 2 cups (500 mL) yellow onion, diced small; 1 Tbsp (15 mL) jalapeno, minced; ½ cup (125 mL) garlic, minced; ½ cup (125 mL) ginger, minced; 1 cup (250 mL) tomato, diced; 1 tsp (5 mL) turmeric; 1 tsp (5 mL) smoked paprika; 1 tsp (5 mL) cardamom, ground; 2 ½ cups (625 mL) split red lentils; 6 ½ cups (1.625 L) low-sodium chicken stock; 2 Tbsp (30 mL) coconut milk; 2 Tbsp (30 mL) lemon juice; 5 cups (1.125 L) brown rice, cooked; 2 cups (500 mL) baby spinach, sautéed; 2 cups (500 mL) brown button mushrooms, sliced thin, sautéed; 2 cups (500 mL) carrots, shredded; ½ cup (125 mL) cilantro, minced; 1 cup (250 mL) pomegranate arils

www.lentils.org

Curry dal served over a bowl base of brown rice with sautéed spinach, sautéed mushrooms, and shredded carrots (serve over rice or on its own)

Keywords

bowls
middle eastern & indian
split (red
yellow)
foodservice
english
mushroom
tomato
winter

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