We think this lentil dal is delicious! Fluffy naan bread is the perfect utensil to scoop up this coconut-ty goodness.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
227 g
Lentilles rouges
113 g
Bébés épinards
113 g
Oignon, haché
7 g
Coriandre
1 pièce(s)
Piment
1 boîte(s)
Lait de coco
2.5 cs
Mélange d’épices dal
(Contient Moutarde)
1 cs
Noix de coco, râpée
(Contient Sulfites)
30 g
Gingembre
10 g
Ail
1 pièce(s)
Concentré de bouillon de légumes
2 pièce(s)
Pain naan
(Contient Oeuf, Lait, Gluten)
pièce(s)
Huile*
Prep: Wash and dry all produce. Finely chop the cilantro. Finely chop the chili. Peel and mince 1 tbsp ginger (double for 4 people) Mince or grate the garlic.
Heat a medium pot over medium heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally until golden, 5-6 min. Add the garlic, ginger, spice blend and as much chili as you dare. Cook until fragrant, 1 min.
Add 11/2 cup water (double for 4 people) to the pot, along with the broth concentrate(s), coconut milk and lentils. Bring to a gentle boil and cook, stirring often, until the lentils are soft, 14-15 min.
Warm the naan: Heat a large pan over high heat. Add one naan at a time to the dry pan and cook until warmed through, 1-2 min per side. Repeat for remaining naan.
Finish and serve: Mix the spinach into the dal until wilted, 2 min. Divided the dal between bowls and sprinkle with the cilantro and shredded coconut. Serve the naan on the side to scoop up the dal. Enjoy!