Coral lentil and vegetable dahl
A recipe straight from India, combining coral lentils and summer vegetables.
Ingredients
- 1 tablespoon olive oil
- ½ shallot
- 4 teaspoons cumin
- 4 teaspoons turmeric
- ½ cup red lentils
- 20 cherry tomatoes
- 2 large zucchinis
- 1.3 cup coconut milk
- 2 tablespoons fresh cilantro leaves
- ½ lime
- Salt
- Pepper
Instructions
- In a wide-sided frying pan, sauté the minced shallot with a drizzle of olive oil.
- When it starts to brown, add the cumin and turmeric until the onion is well impregnated with the spices.
- Then add the coral lentils, cherry tomatoes and sliced zucchinis.
- Add the coconut milk and, if necessary, a little water to completely cover the mixture. Simmer over low heat for around 30 minutes.
- Serve in large bowls, sprinkled with salt, pepper, fresh cilantro leaves and lime juice.
Nutrition
Serving: 1servingCalories: 661kcalCarbohydrates: 57gProtein: 22gFat: 43gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 77mgPotassium: 2224mgFiber: 21gSugar: 14gVitamin A: 1583IUVitamin C: 107mgCalcium: 178mgIron: 16mg
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