Lunch
Mild Red Lentils with Rice
A gentle red-lentil dhal with carrot and basmati rice, made entirely without heat. The lentils bring plant protein, while a pinch of turmeric and a spoon of rapeseed oil round it off mildly.
- Vegetarian
- Vegan
- Gluten-free
- Lactose-free
- High-protein
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Ingredients
- 180 g red lentils
- 140 g basmati rice
- 1 carrot
- 1 pinch turmeric
- 1 tsp rapeseed oil
- 1 pinch salt
Method
- Rinse the red lentils. Finely dice the carrot.
- Simmer lentils and carrot in about 500 ml water with a pinch of salt for 18–20 minutes.
- Round off mildly with a pinch of turmeric and the oil if you like.
- Cook the basmati rice separately and serve alongside.
Why this recipe is gentle
Instead of chilli, curry, onion or garlic, softly cooked lentils and carrot give it a mild, low-acid character. Red lentils supply plenty of plant protein alongside filling basmati rice.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Keep legumes to a small portion and simmer them until fully soft.
- Skip chilli and curry blends; use turmeric only for a mild colour.
- Fat level, portion size and personal triggers influence individual tolerance.
