Indian Lentil Dahl
with naan bread, spinach, red lentils and coconut milk sauce
Ingredients
- Red Lentils
- Diced Tomatoes
- Coconut Milk
- Baby Spinach
- Yellow Onion(s)
- Garlic Clove(s)
- Ginger
- Vegetable Broth Cube(s)
- Naan Bread
- Cilantro
- Jalapeño(s)
- Spice Mix (garam massala powder,coriander powder,cumin powder,smoked paprika)
Necessary elements
pan
1. Chop the onion, the garlic, ginger and half of the jalapeño. Slice the rest of the jalapeño. Separate the cilantro leaves from the stems.
2. In a large pan over medium-high heat, add a drizzle of oil. Add the onion and cook for 2-3 minutes. Add the garlic, the ginger, the chopped jalapeños to taste and the spice mix. Cook for 1-2 minutes. Add the lentils, the broth cube and 1.5 2P | 2 3P cups of water. Lower the heat to medium, cover and cook for 5-6 minutes.
3. In the same pot, add the can of tomatoes and the coconut milk. Cook for 8-10 minutes at medium heat or until the lentils are cooked through. Add the spinach and cook for another 1-2 minutes. Season with salt and pepper to taste.
4. Heat the naan breads, if desired. Garnish the lentil dahl with the cilantro leaves and a few jalapeño slices. Serve with the naan bread. Bon appétit!