Coconut Lentil Dal
Indian-inspired, creamy lentil dish.
- 30 min
- 843 kcal / serving
- easy
- vegan
- Protein
- 29.8 g
- Fat
- 50.5 g
- Carbs
- 61.1 g
Contains: celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 200 g red lentils
- 1 can coconut milk
- 300 ml water or broth
- 1 onion
- 2 cloves of garlic
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp cumin
- 2 tbsp oil
- Salt
- Pepper
Method
- Finely chop the onion and garlic.
- Heat oil in a pot and sauté the onion over medium heat until translucent. Add garlic and fry briefly.
- Add spices (turmeric, garam masala, cumin) and toast for 1 minute until fragrant.
- Briefly rinse the red lentils and add to the pot. Add coconut milk and water or broth, stir well.
- Bring to the boil over medium heat, then reduce heat and let the dal simmer gently for 15–20 minutes until the lentils are soft and the consistency is creamy. Stir occasionally.
- Season with salt and pepper. If the dal is too thick, add some water; if too thin, simmer a little longer.
- Serve hot, e.g. with rice or flatbread.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free