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Vegan
Indian red lentil dhal
A warming Indian dhal with red lentils, coconut milk, tomato, ginger and aromatic spices. Creamy, filling and naturally plant-based.
◷ Under 45 minutees
🍽 4 portioner servings
✦ Medel
YOU WILL NEED
Ingredients
- 1 yellow onion
- 2 carrots
- 2 garlic cloves
- 1 1/2 tbsp freshly grated ginger
- 2 tbsp rapeseed oil
- 1 tbsp tomato purée
- 1 1/2 tsp ground coriander
- 1/2 tsp cumin
- 1 pinch ground cinnamon
- 400 ml dried red lentils
- 390 g chopped tomatoes
- 400 ml coconut milk
- 1 vegetable stock cube
- 300 ml water
- Salt
- 1 lime
- Fresh coriander
- Rice for 4 servings
FROM THE KITCHEN TO THE PLATE
Method
1
Step 1
Peel and dice the onion and carrots. Finely chop the garlic and grate the ginger. Sauté the onion, carrots and garlic in oil for a few minutes. Stir in ginger, tomato purée, coriander, cumin and cinnamon. Add the lentils and stir. Pour in the tomatoes, coconut milk, stock and water. Cover and simmer for 25–30 minutes, stirring occasionally so the lentils do not stick. Add a little water if the dhal becomes too thick. Season with salt and lime juice. Cook the rice and serve the dhal topped with fresh coriander.
A DELICIOUS FINISH
What should you serve with it?
🍷
Alcohol-freeMango and lime
Fruity mango and tangy lime round off the warm spices.
🥂
ALCOHOL-FREE OPTIONMango juice diluted with lime and water.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.
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