Dahl express with lentils
A comforting meal to take your taste buds on a journey!
Servings: 3
Ingredients
- 1 tin (540 ml) brown lentils
- 1 tbsp(15 ml) olive oil
- 1 tbsp (15 ml) garlic flower
- 1 tin (796 ml) diced tomatoes
- 1 tsp (5 ml) each: cumin, turmeric and ginger powder
- 3 cloves
- ¾ cup (180 ml) light coconut milk
- ¼ t. (60 ml) fresh coriander chopped
- 1 file cut into quarters
- 3 tbsp (45 ml) plain lactose-free yogurt
- Salt and pepper to taste
Instructions
- Rinse lentils well in cold water.
- Heat the olive oil in a skillet over medium heat, add the garlic flowers and cook for 1 minute.
- Add the tomatoes, lentils and spices, stir and simmer over low heat for 15 minutes.
- Add the coconut milk and cook for a further 15 minutes.
- Pour one portion into a bowl and add 1/3 of the chopped cilantro, 1 tablespoon of plain yogurt and a lime wedge. Repeat for remaining two portions.
- Serve with a green salad.
Notes
Recipe by the Épithélia team,