40 minEasy

40 minServes 4Easy

Red Lentil Dal

Name: Red Lentil Dal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 250 g Beans, Dry, Red (0% moisture); 400 g Nuts, coconut milk, canned (liquid expressed from grated meat and water); 400 g Tomatoes, crushed, canned; 400 g Soup, vegetable with beef broth, canned, condensed; 150 g Squash, summer, yellow, includes skin, raw; 12 g Garlic, raw; 15 g Ginger root, raw; 5 g Cumin (cummin) seed, dried, ground; 3 g Spices, turmeric, ground; 5 g Spices, allspice, ground; 30 g Lemons, raw, without peel

A fragrant, golden red lentil dal with cumin, turmeric, ginger and coconut milk. Ready in 30 minutes, vegan, and deeply satisfying. Serve with rice or warm flatbread.

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Prep

10m

Cook

30m

Diff.

Eas

Serves

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Ingredients

Beans, Dry, Red (0% moisture)

rinsed

250 g

Nuts, coconut milk, canned (liquid expressed from grated meat and water)

1 can

400 g

Tomatoes, crushed, canned

1 can

400 g

Soup, vegetable with beef broth, canned, condensed

2 cups

400 g

Squash, summer, yellow, includes skin, raw

1 large, diced

150 g

Garlic, raw

3 cloves

12 g

Ginger root, raw

1 tablespoon grated

15 g

Cumin (cummin) seed, dried, ground

1 teaspoon

5 g

Spices, turmeric, ground

½ teaspoon

3 g

Spices, allspice, ground

1 teaspoon

5 g

Lemons, raw, without peel

juice of 1 lemon

30 g

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Instructions

Rinse the lentils until the water runs clear.

Heat coconut oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened.

Add garlic, ginger, cumin, turmeric and garam masala. Cook for 1–2 minutes until fragrant.

Add the rinsed lentils, crushed tomatoes, coconut milk and vegetable stock.

Bring to the boil then reduce heat. Simmer uncovered for 20–25 minutes, stirring occasionally, until the lentils break down and the dal is thick.

Season with salt and a squeeze of lemon juice.

Serve over rice with fresh coriander.

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