Spiced Lentils & Basmati Rice

with Roasted Sweet Potato & Coconut Yogurt

45 MIN

2 Servings

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From the Test Kitchen

We’re making tonight’s stewed lentils (or “dal” as the dish is commonly known in Hindi) with a special ingredient. The fresh leaf of a curry tree, a native of South Asia, imparts unique hints of citrus and savory spice when stewed with our green lentils. A vibrant blend of spices including garam masala and turmeric add another warming layer to the dish. Lightly toasted naan is perfect for scooping up the lentils, while yogurt made from coconut milk balances their spice with a bit of tangy sweetness.

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Nutrition

PER SERVING
Calories

800 Cals (est.)

fresh

ingredients

⅔ cup Basmati Rice
¾ cup Green Lentils
1 Piece Naan Bread
2 cloves Garlic
1 Sweet Potato
1 bunch Cilantro
1 1-Inch Piece Ginger
1 Fresh Curry Leaf
1 Shallot
1 Tbsp Red Wine Vinegar
½ cup Coconut Yogurt
1 Tbsp Lentil Spice Blend (Cumin Seeds, Garam Masala, Ground Coriander, Ground Turmeric, Crushed Red Pepper Flakes, Ground Cinnamon & Onion Powder

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & season the yogurt:

Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and mince the shallot. Peel and finely chop the garlic. Rinse the lentils. Using your fingers, inspect the lentils for any pebbles; discard the pebbles. Peel the sweet potato; halve lengthwise. Cut into ½-inch-thick wedges, then cut each wedge in half crosswise. Peel and mince the ginger. Pick the cilantro leaves off the stems; discard the stems. Place the yogurt in a bowl; season with salt and pepper.

2 Cook the lentils:

In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the shallot and garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the lentils and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Add the curry leaf and 3 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 20 to 22 minutes, or until tender. Turn off the heat and stir in the vinegar. Season with salt and pepper to taste. Carefully remove and discard the curry leaf.

3 Roast the sweet potato:

While the lentils cook, place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

4 Cook the rice:

While the sweet potato roasts, in a medium pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the rice, a big pinch of salt and 1 ⅓ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

5 Toast the naan:

Once the rice has cooked for about 10 minutes, carefully place the naan directly onto the oven rack. Toast 2 to 4 minutes, or until warmed through and the edges are slightly crispy. Remove from the oven and transfer to a cutting board. When cool enough to handle, cut into 6 equal-sized pieces.

6 Plate your dish:

Divide the cooked rice, cooked lentils and roasted sweet potato between 2 dishes. Garnish with the cilantro. Serve with the seasoned yogurt and toasted naan on the side. Enjoy!