Informations supplémentaires
30 min.
|
826 kcal
|
easy
|
|
Printable version
1. Setup
Attention hot pepper! In case of sensitive skin, use gloves to handle the ingredient. Remove the seeds for a milder taste. Chop the onion, the garlic, ginger and half of the jalapeño. Slice the rest of the jalapeño. Separate the cilantro leaves from the stems.
2. Cook the vegetables and the lentils
In a large pan over medium-high heat, add a drizzle of oil. Add the onion and cook for 2-3 minutes. Add the garlic, the ginger, the chopped jalapeños to taste (caution! spicy) and the spice mix. Cook for 1-2 minutes. Add the lentils, the broth cube and 1.5 2P | 2 3P cups of water. Lower the heat to medium, cover and cook for 5-6 minutes.
3. Assemble and simmer
In the same pot, add the can of tomatoes and the coconut milk. Cook for 8-10 minutes at medium heat or until the lentils are cooked through. Add the spinach and cook for another 1-2 minutes. Season with salt and pepper to taste.
4. Plate your dish
Heat the naan breads, if desired. Garnish the lentil dahl with the cilantro leaves and a few jalapeño slices. Serve with the naan bread. Bon appétit!
140gRed Lentils
1unitDiced Tomatoes
160mlCoconut Milk
40gBaby Spinach
0.5unitYellow Onion(s)
1unitGarlic Clove(s)
1unitGinger
1unitVegetable Broth Cube(s)
2unitNaan Bread
1unitCilantro
1unitJalapeño(s)
5gSpice Mix (garam massala powder,coriander powder,cumin powder,smoked paprika)
What you need
pan
826 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
122g
41%
fat
27g
42%
cholesterol
33mg
11%
fiber
16g
64%
protein
33g
saturated
20g
100%
sodium
1167mg
49%
sugar
23g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg