Daal with Rapini and Tomatoes

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Votes: 1
Rating: 4
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Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
This combination will have you licking the plate and asking for more. A surprise combination of lentils, spices, rapini and tomatoes brings together different countries favourites into one plate.



  1. Heat 1 tbsp (15 mL) of the oil in a saucepan over medium heat. Cook, shallots, garlic, jalapenos and ginger; stirring for about 3 minutes or until softened. Stir in lentils to coat. Add broth; cover and simmer for about 20 minutes or until lentils are tender. Stir in tomatoes and cumin; simmer for about 5 minutes or until tomatoes have softened.
  2. Meanwhile, in a pot of boiling water, blanch rapini for about 3 minutes or until tender but firm. Drain well and let cool slightly. Chop coarsely; set aside.
  3. Heat remaining oil in skillet over medium low heat and fry sliced garlic for about 5 minutes or until light golden and crisp. Remove with tongs or slotted spoon onto paper towel lined plate. Return oil to medium heat and saute rapini and salt for about 5 minutes to heat through.
  4. Ladle daal into shallow bowl and top with rapini and garlic to serve.
Nutrition Facts
Daal with Rapini and Tomatoes
Amount Per Serving
Calories 300 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 820mg 34%
Total Carbohydrates 36g 12%
Dietary Fiber 10g 40%
Sugars 5g
Protein 16g 32%
Vitamin A 45%
Vitamin C 40%
Calcium 10%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by Emily Richards

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