YIELD: 6 servings
24 oz. cooked brown rice
2 tsp. sesame oil
¾ Spanish onion, diced
1 ¼ garlic clove, minced
2 tsps. fresh ginger root, grated
¾ fresh red Fresno chili peppers, chopped
1 Tbsp. turmeric
1 Tbsp. cumin
13.5 oz. sweet potatoes, peeled and cut into wedges
6.75 oz. dry lentils
¾ tsp. lemon zest
2 2/3 cups vegetable stock
2 cups spinach
½ oz. fresh Thai basil
1. Set rice aside after cooking. Heat oil in pot. Add onion and cook over low heat for 5 minutes, stirring occasionally, until softened. Add garlic, ginger, chopped red Fresno chili peppers and spices. Cook for 1 minute.
2. Turn heat on stove up to medium. Add sweet potatoes to spice mixture and stir everything together so potatoes are coated in spice mixture. Add lentils and stock. Add lemon zest and stock. Bring liquid to boil, then reduce heat to simmer and cook for 20 minutes until lentils are tender and sweet potato is just holding its shape. Be sure lentils are completely soft and thick.
3. Taste and adjust seasoning, then gently stir in spinach until wilted.
4. Serve 4 oz. of rice and 10 oz. red dahl per serving. Garnish with Thai basil.
Photo and recipe: Morrison Healthcare