Coconut Curry Red Lentil Dahl with Tomatoes, Cilantro & Rice

Directions

1. Rinse the basmati rice under cold water in a colander, then drain and transfer to a small saucepan. Add the broth and bring to a boil over high heat.
2. While the rice heats, wash and dry all produce.
3. When the liquid boils, stir the rice, cover the saucepan, and lower the heat to a simmer. Cook until the liquid is absorbed, about 15–18 minutes, then keep covered off heat for 5 minutes.
4. In a small bowl, peel and mince the ginger and garlic; set aside.
5. Quarter the jalapeños lengthwise, remove seeds and ribs, then mince and add to the bowl with the ginger and garlic.
6. Preheat a medium saucepan over medium heat, then swirl in olive oil to coat the bottom.
7. Add the onion and spices to the pan and cook, stirring occasionally, until the onion is soft, about 4–5 minutes.
8. Rinse the lentils in a colander.
9. Pour in the lentils, broth, and coconut milk; bring to a boil, then reduce to a simmer, cover, and cook until the lentils are tender, 15–20 minutes.
10. Quarter the tomatoes while the lentils simmer.
11. Shave the cilantro leaves from the stems, then mince the leaves.
12. When the lentils are tender, stir in the tomatoes and half the cilantro; cook a minute or two more to heat through, then plate.
13. Divide the lentils and rice into bowls, top with the remaining cilantro, and serve.