Coral Lentil Dahl
Recipes proposed by La Tablée des Chefs France and validated by the Rouen University Hospital
- Portions: 4
- Price: 3 euro per person
INGREDIENTS
- 300 g coral (or blond) lentils
- 2 onions
- 2 cloves garlic
- 5 fresh tomatoes (or 500 g canned tomatoes depending on the season)
- 1 ginger piece of 2-3 cm
- 25 cl coconut milk
- 1 tsp curry
- 1 tsp turmeric
- 1 tsp coriander powder
- ½ bunch fresh coriander
- 2 tbsp olive oil or coconut oil
- 600 ml of water
UTENSILS
- A cutting board
- Knives
- A saucepan
- A spatula
- Bowls
- A ladle
- A colander
METHOD
- Wash tomatoes with water and rinse coriander quickly, be careful to dry well. Peel onions and ginger. Crush the garlic cloves and remove the sprouts.
- With the help of a fine colander, rinse the lentils well and let them drain.
- Chop onions, dice tomatoes and finely chop garlic and ginger.
- Heat the oil in a saucepan over medium heat, add the powdered spices: curry, turmeric, coriander. Stir and sing the spices for 3 minutes. Then add the onions and sweat them until translucent. Then add the garlic and ginger, and brown the whole for another 2 min.
- Then add tomatoes, lentils, cover with 600 ml of cold water. Bring the whole to a boil, lower the heat, add the coconut milk and simmer for about 30 minutes. Remember to stir regularly so that the lentils do not stick on the bottom of your saucepan.
- In the meantime, chop the fresh coriander (keep some leaves for decor). Just before serving, taste your dahl, season with a little salt, add the chopped coriander and mix. In decoration you can put some coriander leaves that you kept. To make a complete meal, you can serve your dahl with rice or naan bread. You can also repeat this recipe by replacing lentils with chickpeas for example!
