Masoor Dal with Red Split Lentils

1. 1

   Rinse the rice in several changes of water and move it to a container. Cover with water and let it soak at room temperature for 15 minutes to 1 hour, then drain.

2. 2

   Combine 3 cups water and red lentils in a large pot over medium heat. Bring to a simmer, skimming off any scum from the surface. Stir in the onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Lower the heat to low and simmer, partially covered, until the lentils are tender, about 30 minutes.

3. 3

   Stir the broccoli, tomatoes, peas, and salt into the pot. Continue cooking, stirring often, until the lentils are soft, about 30 minutes more.

4. 4

   Combine the drained rice with the remaining 1 1/2 cup water in another pot and bring to a boil. Reduce the heat to very low and simmer, covered with a tight-fitting lid, until the rice is tender and the liquid is absorbed, about 20 minutes.

5. 5

   Heat the oil in a small skillet over medium heat. Add the mushrooms, ginger, and garlic; cook and stir until fragrant, 3 to 5 minutes. Pour over the lentils and stir to distribute. Cook the lentils until the flavors combine, about 5 minutes. Serve the lentils with the rice.

• Calories 246.88 kcal Moderate
• Protein 7.69 g Moderate
• Carbs 49.08 g Moderate
• Total Fat 2.61 g Low Source
• Saturated Fat 0.38 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 106.99 mg Low Source
• Fiber 3.31 g Moderate
• Sugar 9.07 g Moderate
• Added Sugar 7.46 g Moderate
• Calcium 49.88 mg Low Source
• Iron 3.0 mg Moderate
• Potassium 285.97 mg Low Source
• Vitamin A 4.15 mcg_rae Low Source
• Vitamin C 14.53 mg Moderate
• Vitamin D 0.15 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅