Red Lentil Dahl
Ingredients
The base
-
1
tablespoon
coconut oil
-
1
small
onion
-
4
cloves
garlic
-
1
tablespoon
ginger
-
7
ounces
red lentils
-
14
ounces
canned tomatoes
-
13
ounces
canned coconut milk
-
2
cups
vegetable broth
-
1
cup
baby spinach
The spices
-
1
teaspoon
garam masala
-
1
teaspoon
turmeric
-
½
teaspoon
ground coriander
-
½
teaspoon
cumin
-
½
teaspoon
red chili pepper flakes
-
½
teaspoon
salt
-
½
teaspoon
pepper
The finishing touches
-
½
large
lemon
-
fresh parsley or coriander
for garnish
-
rice
for serving
cooked basmati or jasmine
Instructions
- Heat the oil in a large pan over medium-high heat and sauté the onion until softened.
- Add the garlic and ginger, cooking until translucent.
- Stir in the spices and cook for about a minute.
- Add the lentils, tomatoes, coconut milk, and vegetable broth, and mix well.
- Season with salt and pepper, then bring to a boil.
- Reduce heat and let it simmer for about 20 minutes until the liquid reduces.
- Stir in the lemon juice and spinach, cooking until the spinach wilts.
- Serve with rice and garnish as desired.
Nutrition Facts (estimated)
Servings
4 servings
Calories
479
Total fat
27g
Total carbohydrates
49g
Total protein
18g
Sodium
921mg
Cholesterol
0mg
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