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Vegetarian, Africa and overseas

Brède broth with dholl and rice

Brède broth with dholl and rice is a complete Mauritian meal for 4 people, ready in 55 minutes, easy to make, and costing €1.50 per person. It combines a garlicky ginger spinach broth, a turmeric lentil dholl, and plain white rice. The key to success is skimming the dholl at the start for a clear, light soup.

Tonight, Mauritius comes to your table with a garlicky ginger spinach broth, a lentil dholl, and fluffy white rice.

Brède broth with dholl and rice
Total time
55 min
Difficulty
Easy
Cost per person
€1.50
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

This Mauritian dish builds three distinct textures on one plate. The dholl is a yellow lentil puree flavored with turmeric and cumin, thickened by a well browned onion. The brède broth stays light and clear, carried by garlic and ginger that wake up the spinach. White rice ties everything together and softens both preparations.

It is an everyday dish, the kind you make on a weeknight without any fuss, using pantry staples you likely already have. Kids tend to like it because the rice and dholl are mild, while adults can spice up their own bowl at the table. Mon Chou walks you through each step so your broth stays clear and your dholl is fragrant on the first try.

The ingredients

4 people

Fruits and vegetables

  • fresh spinach 600 g
  • tomatoes 2
  • onions 2
  • garlic 4 cloves
  • fresh ginger 1 tbsp

Pantry

  • red split lentilsoften in the pantry 250 g
  • turmericoften in the pantry 1 tsp
  • ground cuminoften in the pantry 1 tsp
  • riceoften in the pantry 300 g
  • oiloften in the pantry 4 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

The step by step recipe

  1. Rinse the lentils and cook them with the turmeric in 1 liter of water, skimming as needed. 30 min

    Add salt only at the end, salt toughens the lentils.

  2. Saute one onion, two cloves of garlic, the cumin, and the tomatoes in two tablespoons of oil, then mix into the lentils. 8 min

    Let the onion brown well, that is what gives the dholl its flavor.

  3. Saute the other onion, the remaining garlic, and the ginger in the rest of the oil, then add the spinach. 8 min

    Let the spinach fully wilt before adding any water.

  4. Pour 1 liter of water over the spinach, add salt and pepper, and simmer to build a fragrant broth. 15 min

    Keep the broth clear, do not let it boil too hard.

  5. Cook the rice in salted water and serve everything together. 11 min

    A squeeze of lime in the broth adds a nice brightness.

Our tips to get it right

  • Pick firm fresh spinach, it releases less water during cooking and keeps its color in the broth.
  • Lightly mash the cooked lentils with a fork if you want a creamier dholl, without blending them completely.
  • Cook the rice last so it is hot when you serve, it cools quickly once drained.

The variations

  • Swap fresh spinach for thawed frozen spinach, shortening the broth's cooking time slightly.
  • For a spicier version, add a whole split chili to the broth while it simmers, then remove it before serving.
  • For a faster weeknight version, use red split lentils, they cook in about 15 minutes instead of 30.

What to serve it with

  • A squeeze of lime over the broth
  • Pickled chili on the side
  • A crunchy vegetable achard

Storage

The dholl and broth keep for 2 to 3 days in the refrigerator in sealed containers, kept apart from the rice. They freeze well for up to 2 months, thaw in the fridge and reheat gently on the stove. Cook the rice fresh each time, it loses texture when frozen.

Questions about this dish

Can you use a different type of lentil?

Yes, red split lentils work great and cook even faster, in about 15 minutes. Green lentils need more time and make a less creamy dholl.

How do you keep the brède broth clear?

Let the spinach fully wilt in the oil before adding water, then simmer gently without a hard boil. A broth that boils too hard turns cloudy and loses flavor.

Can you make this dish ahead of time?

Yes, the dholl and broth actually taste better reheated the next day. Cook the rice just before serving so it stays nicely separated.

Do kids like this dish?

Yes, the rice and dholl are mild and comforting, with no heat at all. You can serve the broth on the side so everyone can season their own bowl.

How long does it take to make a brède broth with dholl and rice?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a brède broth with dholl and rice?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a brède broth with dholl and rice cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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