| Time | Servings | Difficulty |
|---|---|---|
| 00:55 | 4 | Easy |
Introduction
To share
In India, “Dahl” designates several lentil-type legumes. It is also a typical Indian lentil dish.
This is a dish that I particularly like because I couldn’t eat lentils at all before tasting them. It is a very good friend (who will recognize herself) who made me taste it and since then it is a must.
The extra thing:
- Replace the dry lentils by vacuum-packed and chop the carrots with the shallot / garlic mix to count 5 minutes less in preparation and 30 minutes less in cooking.
- Variation: Add spinach 10 minutes before the end of cooking.
Ingredients
| 400 g carrot in mirepoix or in pieces | |
| 400 ml coconut milk | |
| 400 g crushed tomatoes | |
| 1 shallot | |
| 1 clove of garlic | |
| 2 tbsp peanut oil | |
| 400 g green lentils |
Instructions
|
1
|
Peel the carrots and cut them into pieces or small cubes. Peel and chop the shallot and garlic and mix the spices in a bowl.
|
|
2
|
Heat a casserole dish over medium heat with the oil, as soon as it heats up add the garlic / shallot mix with the carrots and brown. Then add the spices (except the curry), cook for 2 minutes.
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3
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Add the lentils and stir well for 5 minutes. Add the crushed tomatoes, stir, add the coconut milk.
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4
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Top up with water so that the lenses are coated to a little more than double their volume. Cover and cook for 40 minutes, covered.
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5
|
Check the doneness of the lentils. When the lentils are cooked add the curry and season.
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6
|
Sprinkle with chopped fresh cilantro. Mix well and serve. Serve with rice and / or naans.
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