Red Lentil Dal with Sunchokes & Basmati Rice

Red Lentil Dal

with Sunchokes & Basmati Rice

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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)
time-saving
tips & techniques
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

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:
Browse Steps
1 of 6