Lunch · 30 min · indian

Red Lentil Dahl Bowl

Indian flavors, weeknight effort. Red lentils meets coconut milk in a 30-minute lunch worth keeping in rotation. At 440 calories and 20g protein per serving, it fits easily into a high-protein day. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 3/4 cup Red lentils
• 1/4 cup Coconut milk
• 1 tsp Turmeric
• 3/4 cup cooked Basmati rice
• 1 handful Cilantro

Steps

1. Rinse the red lentils in a fine-mesh strainer under cold water until the water runs mostly clear — this keeps the dahl from tasting gritty.
2. Put the lentils in a medium pot with 2 1/2 cups of water, the turmeric, and a teaspoon of salt; bring to a boil over high heat.
3. Drop to a gentle simmer and cook 18-20 minutes, stirring occasionally, until the lentils collapse into a thick, creamy porridge — add a splash of water if it gets too thick before they're done.
4. Stir in the coconut milk and simmer 2 more minutes until everything is silky and combined.
5. Taste and season boldly with salt — lentils need more than you'd expect — plus a squeeze of lemon if you have one.
6. Spoon over the warm basmati rice and top with a handful of cilantro. Leftovers thicken in the fridge; loosen with a splash of water when reheating.

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