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Coconut-Red Lentil Dahl

PREPARATION

15 min(s)

COOKING

30 min(s)

TOTAL

45 min(s)

SERVES

4

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Ingredients


1 cup red lentils (dry)

1 1/2 cups coconut milk (from a can)

1 onion

1 1/2 tablespoons ginger root (peeled, minced)

2 teaspoons garlic (chopped)

1 teaspoon ground coriander

1/2 teaspoon paprika

1 teaspoon garam masala

1 teaspoon cumin powder

1/4 teaspoon black pepper

Sea salt to taste

2 cups water (or vegetable stock)

2 tablespoons coriander (to garnish)

3 cups cauliflowers (chopped)

2 tablespoons extra virgin olive oil

Introduction

Dahl is a wonderful source of plant-based protein, and thanks to the anti-inflammatory ingredients such as turmeric and garlic, it makes for a great healthy dinner. But good-for-you talk aside, this dish is simply delicious, which is reason enough to enjoy it!

Preparation

Finely chop the onion, garlic and ginger root and fry in a nonstick pan with a splash of water until softened.
Add the coconut milk, water, lentils and spices and stir well. Bring to a boil, then cover and reduce to a simmer. Simmer for 20 minutes, making sure all the lentils are softened. Taste again and season as required. Top the dahl with fresh coriander.
To make the cauliflower rice, place the chopped cauliflower in a food processor and pulse until broken down into rice-sized pieces. Heat the olive oil in a pan over medium heat. Add the cauliflower rice, salt and pepper. Cover and cook until heated through (4-5 minutes). Remove the lid and fluff the rice with a fork.
Serve the dahl hot with some cauliflower rice (or brown rice if you prefer).
Detox Friendly
Diabetic Friendly
Dinner
Low Cholesterol
Vegan