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
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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 Plans
  • 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
Sunchoke
Ghee
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

Get Plans

Red Lentil Dal

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