Red Lentil Dal with Sunchokes & Basmati Rice

Red Lentil Dal

with Sunchokes & Basmati Rice

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 550 Cals/serving

Dal is a broad term used for all kinds of dried, split lentils commonly used in Indian cuisine. In this recipe, we’re using red lentils (one of the most flavorful, nutty varieties out there) to create a delicious meal with traditional spices, aromatics and ghee (a type of clarified butter). And to put a spin on this classic, we’re using sunchokes, the edible tubers of a North American sunflower plant. It’s a dish that spans continents, spicing up the best of the season to create a truly warming meal.

Get Cooking
fresh
ingredients
Red Lentil Dal with Sunchokes & Basmati Rice
Title
  • ¾ cup Red Lentils
  • ¾ cup Basmati Rice
  • 3 cloves Garlic
  • 1 bunch Collard Greens
  • 1 Carrot
  • 1 Yellow Onion
  • 4 oz Sunchokes
  • 1 bunch Cilantro
  • 2 Tbsps Ghee
  • 2 tsps Dal Spice Blend (Curry Powder, Black Cumin Seeds, Ground Mustard Seeds, Ground Coriander, Ground Turmeric)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and medium dice the carrot. Peel the garlic and onion. Mince the garlic; small dice the onion. Separate the collard green stems from the leaves; discard the stems and roughly chop the leaves. Pick the cilantro leaves off the stems; discard the stems. Peel and slice the sunchokes into ¼-inch-thick rounds.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, 2 cups of water and a pinch of salt. Heat to boiling on high. Once boiling, reduce the heat to low; simmer 16 to 18 minutes, or until the rice is tender. Fluff the finished rice with a fork. Set aside.

Cook the vegetables:
3 Cook the vegetables:

While the rice cooks, in a large pot, melt the ghee on medium heat. Once melted, add the carrot, onion and garlic; cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the spice blend; cook, stirring frequently, 2 to 3 minutes, or until fragrant.

Add the lentils:
4 Add the lentils:

Add the lentils, sunchokes and 1¾ cups of water to the pot of vegetables; cook, stirring occasionally, 13 to 15 minutes, or until the lentils have softened and the mixture has thickened slightly.

Add the greens:
5 Add the greens:

Add the collard greens and ¼ cup of water to the pot of vegetables and lentils; cook, stirring frequently, 2 to 3 minutes, or until the collard greens are tender. Remove from heat and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the rice and finished dal between 2 dishes. Garnish with the cilantro. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and medium dice the carrot. Peel the garlic and onion. Mince the garlic; small dice the onion. Separate the collard green stems from the leaves; discard the stems and roughly chop the leaves. Pick the cilantro leaves off the stems; discard the stems. Peel and slice the sunchokes into ¼-inch-thick rounds.

2 Cook the rice:

In a small pot, combine the rice, 2 cups of water and a pinch of salt. Heat to boiling on high. Once boiling, reduce the heat to low; simmer 16 to 18 minutes, or until the rice is tender. Fluff the finished rice with a fork. Set aside.

Cook the rice:
Cook the vegetables:
3 Cook the vegetables:

While the rice cooks, in a large pot, melt the ghee on medium heat. Once melted, add the carrot, onion and garlic; cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the spice blend; cook, stirring frequently, 2 to 3 minutes, or until fragrant.

4 Add the lentils:

Add the lentils, sunchokes and 1¾ cups of water to the pot of vegetables; cook, stirring occasionally, 13 to 15 minutes, or until the lentils have softened and the mixture has thickened slightly.

Add the lentils:
Add the greens:
5 Add the greens:

Add the collard greens and ¼ cup of water to the pot of vegetables and lentils; cook, stirring frequently, 2 to 3 minutes, or until the collard greens are tender. Remove from heat and season with salt and pepper to taste.

6 Plate your dish:

Divide the rice and finished dal between 2 dishes. Garnish with the cilantro. Enjoy!

Plate your dish: