Red lentils dhal


Red lentils Dhal

The lentils are particularly rich in fibers, proteins, carbohydrates and other nutrients (phosphorus, iron, copper, vitamins, etc.). The lentil dhal is a very nutritious dish, which can be accompanied by naan, vegetables or cereals (rice, quinoa, etc.) for a vegetarian dish whole of plant protein intake.

This recipe is vegan, refined sugar free, oil free, dairy free and gluten free.

• For 3-4 people • 10 min prep • 35 minutes cooking

• 250 g red lentils
• 400 ml coconut milk
• 30 cl of water
• 1 large onion
• 3 garlic cloves
• 1 tablespoon honey
• 1 tablespoon curry powder
• 1 tablespoon turmeric
• 1 vegetable stock cube

– Peel and finely slice the large onion and garlic. Fry them in a skillet over medium heat with honey and spices for 5 min.
– Add the coconut milk, the water and wait a simmer to add the vegetable stock cube and lentils.
– Cook over low heat for 30 minutes, covered, stirring regularly. Add a little more water during cooking if you want a more liquid dhal (like a soup), or cook longer for a creamy and delicious result close to a risotto.

PS: Dhal can be accompanied by naan (traditional Indian flat bread), will enhance coriander, or a sautéed vegetable mixture (here carrots, zucchini, peanuts and buckwheat)

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