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lunch
Sep 29, 2016

Coconut and Green Lentil Dahl

Amazing Indian vegetarian dish

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Hlasujte za môj blog v ankete Bloger roka 2017

Ingredients (6 portions):

  • 1 red onion (chopped)
  • 3 cloves of garlic
  • 1 tbsp olive oil
  • 1cm fresh ginger (greated)
  • 1 big sweet potato (about 300g)
  • 2 carrots (cut in thicker slices)
  • 1 tsp sea salt
  • 4 tsps curry powder
  • 2 tsps ground cumin
  • 2 tsps coriander
  • 1 tsp sweet paprika powder
  • 1 can of tinned tomatoes (400ml)
  • 1 can of coconut milk (400ml)
  • 500g green (organic) lentils (you can use usual lentils)
  • 1,5L water
  • 1 tsp soy sauce light
  • 1 lime
  • 200g spinach

Method:

  • In a bigger pan heat up the oil and slightly cook the onion and chopped garlic.
  • Sweet potato cut into big chunks and add to the pan together with cut carrot and cook for about 2 minutes.
  • Then add seasoning (salt, curry powder, ground cumin, coriander, sweet paprika powder) and cook for another 2 minutes.
  • Then add tomatoes and coconut milk and mix well.
  • Then add raw green lentils and mix well again.
  • Add water, soy sauce and cook for about 30-40 minutes (or until cooked) and stir every now and then.
  • At the end add spinach and mix and you can serve.

Nutrition details:

  • 498 Kcal
  • 64g carbs
  • 13,3g fat
  • 24,5g protein


TAGS: lunchsupper

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