A simple lentil soup with a surprising flavor that pairs perfectly with basmati white rice, as well as with brown rice or a quick pan-baked bread.
Heat the oil in a pan together with the chopped onion and garlic, add the ground ginger and mix well.
When the vegetables start to sizzle, add the turmeric, curry, the washed and drained lentils and cover everything with boiling water.
Put a lid on the pan and let it cook over medium heat for 10 minutes.
Remove the lid and add the pinch of salt and the coconut milk. Mix and let it cook for another 5 minutes, putting the lid back on.
The soup is ready. You can garnish it with some chopped parsley and a drizzle of fresh coconut milk before serving.
It keeps in the fridge for up to 3 days. You can also freeze it in portions; it will keep for a few months.
Rich in plant protein, minerals and antioxidants, this Indian dahl is a precious dish to include in your diet routine. Perfect for lunch to take with you to work.
India
| Energy (kcal) | 216.88 |
| Carbohydrates (g) | 21.35 |
| of which sugars (g) | 4.14 |
| Fat (g) | 10.06 |
| of which saturates (g) | 8.12 |
| Protein (g) | 9 |
| Fibre (g) | 5.93 |
| Salt (g) | 0.01 |
