Budget Dahl and Rice
- Number of Servings: 6
Ingredients
200g dried red lentils, soaked in water overnight then drained1 tbs fat skimmed from chicken stock (previously made)35g raw onion, choppedGarlic, 4 cloves crushed6 whole clovesChilli flakes to tasteIndian spices: turmeric, ginger, ground coriander, cumin, garam masalaHalf tin tomatoes4 cups chicken stock (from chicken soup previouslymade)Salt, 5 gramsPepper, black, 2 gramsFresh coriander, finely chopped300g uncooked Home-brand long grain rice, cooked as per directions and portion-controlled into 6 serves
Sweat onion and garlic in the fat on a very low heat for about 3 mins.
Turn heat up to moderate and add chilli flakes and Indian spices to taste and cook until spices begin to brown.
Sir in the drained lentils and add the tinned tomatoes, stock and the cloves.
Bring to boil, reduce heat and simmer gently, uncovered for 45 mins – 1hr, stirring occasionally. If mixture becomes too thick, add more water as cooking progesses.
Season with salt and pepper.
Portion control (6 serves) by spooning over pre-cooked rice and sprinkle with fresh coriander before freezing
Serving Size: 6 serves
Number of Servings: 6
Recipe submitted by SparkPeople user GANDER.
Turn heat up to moderate and add chilli flakes and Indian spices to taste and cook until spices begin to brown.
Sir in the drained lentils and add the tinned tomatoes, stock and the cloves.
Bring to boil, reduce heat and simmer gently, uncovered for 45 mins – 1hr, stirring occasionally. If mixture becomes too thick, add more water as cooking progesses.
Season with salt and pepper.
Portion control (6 serves) by spooning over pre-cooked rice and sprinkle with fresh coriander before freezing
Serving Size: 6 serves
Number of Servings: 6
Recipe submitted by SparkPeople user GANDER.
Nutritional Info Amount Per Serving
- Calories: 206.8
- Total Fat: 10.6 g
- Cholesterol: 0.0 mg
- Sodium: 755.9 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 2.2 g
- Protein: 11.7 g
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