
Fragrant Red Lentils with basmati rice and broccoli romanesco

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These split lentils cook very quickly into a fragrant puree eaten, souplike, with unadorned basmati rice and, in this instance, the spiraled whorls of bite-sized broccoli Romanesco. (You can vary the vegetable and include such diverse choices as grilled okra, green beans, cauliflower, spinach sautéed in mustard oil, and so forth.) With the addition of yogurt, whole wheat flatbread, and cheese, such as small portions of the Feta and Ricotta Cheese Skillet Pie, this supper offers complete protein as well as speed, ease, and succulence. A dry Gewurztraminer, such as Navarros from Mendocino, will stay with the underlying flavor of the coconut milk with its body and spicy fruit.
ingredients
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serves: 4
Basmati Rice
3 tablespoons butter, oil, or ghee
1 small onion, finely chopped
3 teaspoons finely chopped fresh ginger
1 large (or 2 medium) jalapeno chiles, seeded and diced
2 cups split red lentils (rinsed in several changes of water)
1 1/2 teaspoons ground turmeric
1/4 teaspoon cayenne
1 leaf bay
sea salt
1 can coconut milk
1/3 cup finely chopped cilantro (plus sprigs for garnish)
1 head broccoli Romanesco or cauliflower (cut into bite-sized pieces)
1 teaspoon mustard seed
1/4 cup yogurt
Servings Per Recipe: 4
Amount per Serving
Calories: 663
- Total Fat: 33.4 g
- Saturated Fat: 26.2 g
- Trans Fat: 0.4 g
- Cholesterol: 25.1 mg
- Sodium: 113.8 mg
- Total Carbs: 67 g
- Dietary Fiber: 31 g
- Sugars: 4.1 g
- Protein: 28.8 g
preparation

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