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  • Dinner, Lunch

Red Lentil Dahl

Morgane - RECEPT 17_2
  • Dinner, Lunch

Red Lentil Dahl

A red lentil dahl is the perfect example of a weeknight dinner at our house. It is so easy to make, requires ingredients mostly found in my pantry and will take you very little time. It is such a hearty, filling and nutritious meal that will absolutely warm you.

Preparation time: 20 minutes

Servings: 2

Ingredients

- 100 grams of red lentils

- 500 ml of vegetable broth

- 1 red paprika (finely sliced)

- 1 sweet potato (peeled and finely chopped)

- 100 grams of fresh spinach (chopped)

- 1 white onion (chopped)

- 2 tbsp of fresh grated ginger

- 2 garlic cloves (minced)

- ½ tbsp of curry powder

- 1 tsp of cumin

- ½ tsp of paprika powder

- ½ tsp of turmeric powder

- s&p to taste

- 125 ml of canned coconut cream

- 2 tbsp of fresh lemon juice

- Fresh chopped cilantro to garnish

Instructions

  1. Start by sautéing your onions, garlic and ginger in some cooking in a medium pot over medium heat until golden
  2. Add in all the spices and let them release their aroma
  3. Add in the sweet potato and paprika and sauté for another 3 minutes
  4. Then add in the red lentils and let them toast for roughly 1 minute
  5. Add in the broth and coconut milk and bring to a soft boil and let it simmer for 15 minutes on low heat. Keep the lid on, but make sure the steam can escape
  6. Add in more liquid if the dahl starts to dry out
  7. Lastly add in the lemon juice, s&p and fresh spinach and cook until wilted
  8. Serve with rice or naan and top it off with fresh chopped cilantro

How to store? Store in an airtight container in the fridge for up to 3 days.

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