DAHL OF RED LENTILS
NUTRITIONAL DATA
- Energy value for 4 people: kcal 2077 – Carbohydrates: 291,67 g – Proteins: 78,7 g – Lipids: 67,6 g – Total fiber: 25,6 g
- Energy value 1 person: kcal: 519,25 – Carbohydrates: 72,9 g – Proteins: 19,6 g – Lipids: 16,9 g – Total fiber: 6,4 g
INGREDIENTS
- 200 g of hulled red lentils (ex: Cerretto)
- 200 g of basmati rice (to accompany the dahl)
- 3 medium tomatoes
- 100 ml of low-fat yogurt
- 100 ml of coconut milk
- 1 piece of fresh ginger (about 2 cm)
- 1 L of vegetable broth (water, celery, carrot, onion)
- 1/2 teaspoon of turmeric
- 1 onion
- pepper
- salt
For garnish (for each dish):
- 50 g of basmati rice previously cooked and set aside in a bowl
- 1 tablespoon of raw EVO oil
METHOD
Wash the lentils well and rinse until the water runs clear. Open the tomatoes in half, remove the seeds and dice them. Cut and grate the ginger.
Put the washed lentils, tomatoes, ginger and turmeric in a saucepan, add the vegetable broth and bring to the boil. Reduce heat and simmer for 30 minutes. If we see that there is little broth, we can add a little water.
Remove from heat, add the coconut milk, turmeric and blend with an immersion blender until creamy, bring to the boil and salt and pepper to taste.
Saute the onion until it dries and serve with the cream.