Creamy Spiced Lentils with Basmati Rice

Nutrition · per serving

Steps

1. 1

   Rinse the red lentils under cold water until the water runs mostly clear. Rinse the basmati rice separately, then drain both well.

   150 g red lentils, rinsed140 g basmati rice
2. 2

   Put the basmati rice, water, butter, and salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 12 minutes. Turn off the heat and leave covered while the lentils finish.

   140 g basmati rice250 ml water15 g butter1/4 tsp salt
3. 3

   Meanwhile, heat the vegetable oil in a wide saucepan over medium heat. Add the onion and cook for 3 minutes, stirring, until softened. Add the garlic, cumin, paprika, and turmeric, and stir for 30 seconds until fragrant.

   15 ml vegetable oil1 small, about 100 g yellow onion, finely diced2 cloves garlic, minced1 tsp ground cumin1 tsp sweet paprika1/2 tsp ground turmeric
4. 4

   Stir in the chopped tomatoes, lentils, vegetable stock, and salt. Bring to a gentle boil, then simmer uncovered for 12 to 14 minutes, stirring occasionally, until the lentils are tender and the mixture is thick and creamy. Add a splash of water if it becomes too thick before the lentils soften.

   200 g chopped tomatoes150 g red lentils, rinsed400 ml vegetable stock3/4 tsp salt
5. 5

   Remove the lentils from the heat and gently fold in the plain yogurt. Stirring it in off the heat helps prevent curdling. Taste and adjust the seasoning if needed.

   60 g plain yogurt
6. 6

   Fluff the rice with a fork. Spoon it into two bowls, top with the creamy lentils, and scatter over the fresh cilantro or parsley. Serve immediately.

   2 tbsp fresh cilantro or parsley, chopped

Origin & History

Lentil dishes such as dal are staples across the Indian subcontinent, where legumes are cooked with aromatics and warm spices into comforting, everyday meals. Serving spiced lentils with rice is a classic combination that balances creamy legumes with fragrant grains.