Nancy’s Recipes

Entrees

Rice and Veggie Bowl with Lentil Dahl and Yogurt

Featured Product: Nancy’s Organic 100% Grass-Fed Yogurt Plain

 

Ingredients

  • 2 Tbsp. Olive Oil
  • 1 Yellow Onion, diced
  • 2 Yukon Gold Potatoes
  • 1 Tbsp. Freshly Grated Ginger
  • 2 Garlic Cloves, minced
  • 1 C. Red Lentils
  • 1 tsp Cayenne Pepper
  • 2 tsp Ground Coriander
  • 2 tsp Ground Cumin
  • 2 tsp Turmeric
  • 1 15 oz. Can Chopped Tomatoes
  • 3 C. Water
  • Salt, to taste
  • 4 C. Cooked Jasmine Rice
  • 1 C. Nancy’s Organic Plain 100% Grass-Fed Yogurt
  • 2 Skinny Carrots, peeled and roughly chopped
  • 1 English Cucumber, sliced in ribbons and rolled
  • 6 Radishes, thinly sliced
  • Fresh Cilantro, for garnish

 

Directions

  1. Heat the oil in a 3 qt. stock pot until shimmering. Add the diced onion and potatoes to the pot. Sauté until the onions are softened.
  2. Add the ginger, garlic, lentils and spices to the pot. Reduce the heat and cook for 2 minutes more until fragrant.
  3. Add the tomatoes and water to the pot and bring to a simmer. Cover and cook for about 20 minutes, until the potatoes are fork tender.
  4. Season with salt, to taste.
  5. Serve over jasmine rice with yogurt, veggies, and cilantro.