Name: Red lentil dahl
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 1
Cuisine: indian
Ingredients: 18.40 gm rice bran oil; 1 medium brown onion, finely chopped; 2 garlic cloves, crushed; 10.00 gm mild curry powder; 250.00 ml dried red lentils, rinsed, drained; 1cm piece fresh ginger, grated; 126.25 gm reduced-fat coconut milk; 892.50 gm salt reduced chicken style liquid stock; 70g baby spinach; 125.00 ml fresh coriander leaves

Red lentil dahl

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Prep Time:
10 minutes

Cook Time:
75 minutes

Total Time:
85 minutes

Try our flavorful and nutritious lentil side dish!

Ingredients:

18.40 gm rice bran oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
10.00 gm mild curry powder
250.00 ml dried red lentils, rinsed, drained
1cm piece fresh ginger, grated
126.25 gm reduced-fat coconut milk
892.50 gm salt reduced chicken style liquid stock
70g baby spinach
125.00 ml fresh coriander leaves

Instructions:

In a saucepan over medium heat, sauté onion until tender, about 8 to 10 minutes. Stir in garlic and curry powder, cooking until fragrant, about 2 minutes.
Combine lentils, fresh ginger, creamy coconut milk, and flavorful stock in a pot and bring to a boil. Reduce heat and let it simmer partially covered for 30 minutes until the lentils are soft. Uncover and cook for an additional 20 to 30 minutes until thickened. Remove from heat and gently stir in fresh spinach. Serve warm and garnish with fragrant coriander.

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