Creamy Spinach Dal with Brown Rice

Ingredients

• 200 g brown rice
• Salad
• 80 g Baby Spinach
• 20 g Ginger
• 2 cloves garlic
• 2 tbsp Rapeseed oil
• 300 g red lentils
• 2 tsp Curry powder
• 1 tsp ground cumin
• Cayenne pepper
• 500 ml vegetable broth
• 150 g sour cream (10% fat)
• 2 tbsp lemon juice

Instructions

1. 1.

   Cook rice in 2.5 times the amount of boiling salted water according to package instructions for about 25 minutes.

2. 2.

   Meanwhile wash and dry spinach. Peel and finely chop ginger and garlic. Sauté ginger and garlic in a pot with hot oil for 3 minutes over medium heat. Add lentils, curry powder, cumin, and cayenne pepper; sauté for another 3 minutes. Pour in vegetable broth and simmer gently for about 15 minutes.

3. 3.

   Stir in spinach and 100 g sour cream into the lentils; let cook for 5 more minutes. Season with lemon juice and salt to taste.

4. 4.

   Serve dal on deep plates, garnish with remaining sour cream, sprinkle cayenne pepper, and arrange alongside brown rice.