Ingredients
- Hot wateras needed
- Onion1/2 unit
- Ground turmeric
0.5teaspoon0.5teaspoon - Curry powder
0.3teaspoon0.3teaspoon - Organic coconut milk1/2 glass
- Organic dried lentils
125grams125grams - Coconut or olive oil
1tablespoon1tablespoon - Parsleyas needed
- Saltas needed
- Garlic clove
11 - Ground ginger
0.5teaspoon0.5teaspoon
Preparation
- STEP 1 OF 5
Heat the oil in a pan along with the chopped onion and garlic, add the ground ginger and mix well.
- STEP 2 OF 5
When the vegetables start to sizzle, add the turmeric, curry, washed and drained lentils, and cover everything with boiling water.
- STEP 3 OF 5
Put a lid on the pan and let it cook over medium heat for 10 minutes.
- STEP 4 OF 5
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.
- STEP 5 OF 5
The soup is ready. You can garnish it with chopped parsley and a drizzle of fresh coconut milk before serving.
General Information
Storage notes
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.
More information
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.
Origin
India
Analysis
Attention
Macronutrients (100 gr)
Attention
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 |
- Proteins20.89g·23%
- Carbohydrates48.06g·52%
- Fats10.19g·11%
- Fibers13.08g·14%