A simple and surprisingly flavorful lentil soup that pairs wonderfully with white basmati rice, as well as brown rice or a quick pan-made bread.
Heat the oil in a pan along with the chopped onion and garlic, add the ground ginger and mix well.
When the vegetables start to sizzle, add the turmeric, curry, washed and drained lentils, and cover everything with boiling water.
Put a lid on the pan and let it cook over medium heat for 10 minutes.
Remove the lid and add a pinch of salt and the coconut milk. Stir and let it cook for another 5 minutes, putting the lid back on.
The soup is ready. You can garnish it with chopped parsley and a drizzle of fresh coconut milk before serving.
It keeps in the refrigerator for up to 3 days. You can also freeze it in portions, and it will keep for a few months.
Rich in plant proteins, minerals, and antioxidants, this Indian dahl is a valuable dish to include in your dietary routine. Perfect for a lunch to take to work.
India
| Energy (kcal) | 375.81 |
| Carbohydrates (g) | 48.06 |
| of which Sugars (g) | 2.33 |
| Fat (g) | 10.19 |
| of which Saturates (g) | 6.99 |
| Protein (g) | 20.89 |
| Fiber (g) | 13.08 |
| Sale (g) | 0.01 |
