My Improvised Dahl Recipe
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 157.0
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 44.7 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 7.6 g
- Protein: 6.6 g
View full nutritional breakdown of My Improvised Dahl Recipe calories by ingredient
Introduction
A hearty filling and highly nutritious vegan recipe. Pairs well with basmati rice. Tastes wonderful hot right out of the pot, but even better in the days after as the flavours settle.For softer faster cooking lentils, soak them overnight in 2 cups of water. A hearty filling and highly nutritious vegan recipe. Pairs well with basmati rice. Tastes wonderful hot right out of the pot, but even better in the days after as the flavours settle.
For softer faster cooking lentils, soak them overnight in 2 cups of water.
Number of Servings: 6
Ingredients
-
1 cup Lentils
1 tbsp Extra Virgin Olive Oil
5 clove Garlic, thinly sliced
1 bunch Cilantro, chopped
200 grams Bell Pepper, diced
200 grams Carrots, diced
200 grams Zucchini, finely chopped or roughly pureed in food processor
200 grams Mushrooms, chopped
200 grams Tomatoes, finely chopped or roughly pureed in food processor
1 can Coconut Milk
4 tbsp Curry powder
2 tbsp Turmeric, ground
3 tsp Ginger Powder
1 tbsp Cumin Powder
1 tsp Paprika
Tips
You can experiment with the added spices, and depending on the curry mixture you use, might need to add salt to taste.
Directions
Cook lentils in 1.5 cups of water or your favourite broth, by bringing the water to a boil and then simmering loosely covered over ,edit heat (nutrition info of broth not included, I use water and add some cracked cardamom pods and 1/8 tsp nutmeg).
While the lentils cook, prepare the vegetables: chop/ dice everything, and puree the zucchini and tomatoes in a food processor.
In a separate pot, heat the olive oil then add the garlic and coriander, sauté until fragrant.
Add the diced bell peppers and carrots, cover, and leave it to soften as you prepare the mushrooms. Add chopped mushroom to the pot. Cover, prepare zucchini, add. Prepare tomatoes, add. Cover and let everything cook over medium heat.
In a separate larger pot, heat the coconut milk with all the spices ( feel free to experiment), stir and be careful it do not burn. When hot and starring to bubble, add the vegetable mixture. Stir and mix thoroughly. Then add the lentils. Cook for a couple of minutes.
Serving Size: Makes 6 × approx. 3/4 cup sevings
Number of Servings: 6
Recipe submitted by SparkPeople user URBAN_SPACEGIRL.
While the lentils cook, prepare the vegetables: chop/ dice everything, and puree the zucchini and tomatoes in a food processor.
In a separate pot, heat the olive oil then add the garlic and coriander, sauté until fragrant.
Add the diced bell peppers and carrots, cover, and leave it to soften as you prepare the mushrooms. Add chopped mushroom to the pot. Cover, prepare zucchini, add. Prepare tomatoes, add. Cover and let everything cook over medium heat.
In a separate larger pot, heat the coconut milk with all the spices ( feel free to experiment), stir and be careful it do not burn. When hot and starring to bubble, add the vegetable mixture. Stir and mix thoroughly. Then add the lentils. Cook for a couple of minutes.
Serving Size: Makes 6 × approx. 3/4 cup sevings
Number of Servings: 6
Recipe submitted by SparkPeople user URBAN_SPACEGIRL.