Lentil Stew & Herbed Rice | Plant-Based Protein | Easy Student-Friendly Recipe | Chef Bhumika

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock can be lower in sodium and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be used for a fresher taste.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Green onions provide a similar freshness at a lower cost.

Heat 2 tsp of oil in a pan.

Add 1 tsp of cumin seeds and wait for them to pop.

Add crushed ginger garlic and chili paste.

Add 1 chopped onion and sauté until softened.

Stir in 2 tbsp of tomato paste and cook properly.

Add 3/4 cup of soaked masoor dal (red lentils) and toss to warm it through.

Add 1 tsp of red chili powder, 1.5 tsp of coriander powder, and salt to taste; sauté to release flavors.

Add water, bring to a boil, cover, and cook until the dal is soft.

In a separate hot pan, add a lot of butter and 1 tsp of jeera (cumin seeds).

Add mixed herbs and then add cooked rice; sauté together.

Serve the lentil stew with buttered jeera rice, optionally with a dollop of curd and a sprinkling of red chili powder.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary