Main Dishes

Fiery Lentil Dhal and Rice

58

If you like spicy Indian food, you're going to love this. Take the heat up or down by adding or subtracting habanero peppers and/or cayenne pepper.

6
1 Tablespoon spicy sesame oil
1 cup finely chopped white onion
2 cloves garlic, finely chopped
1 Tablespoon finely chopped fresh ginger
4 cups low-sodium vegetable broth
1/2 cup white wine
1 cup dried red lentils
3 cups prepared brown rice, or your favorite rice
3 habanero peppers
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon tumeric
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
2 tablespoons cayenne pepper
2 tablespoons tomato paste
In a medium-sized pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic, and ginger. Cook until onions begin to stick to the pot, then add wine and continue cooking until onions are translucent. Stirring frequently, add the broth, lentils, peppers, and spices. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender. Stir in the tomato paste until well combined. Cook until the soup is desired consistency, adding more water if necessary. Serve over prepared rice.
Nutritions

Calories
673

Sodium
2126mg
88% DV

Fat
5g
8% DV

Protein
22g
45% DV

Carbs
132g
45% DV

Fiber
22g
88% DV