spinach coconut, and lentil dahl

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 475.7
  • Total Fat: 37.7 g
  • Cholesterol: 41.1 mg
  • Sodium: 681.4 mg
  • Total Carbs: 31.6 g
  • Dietary Fiber: 9.7 g
  • Protein: 11.5 g

View full nutritional breakdown of spinach coconut, and lentil dahl calories by ingredient
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Number of Servings: 4


    Lentils, 200 grams (remove)
    Water, tap, 400 mL (remove)
    *Coconut Milk, 1.68 cup (remove)
    Onions, raw, 250 grams (remove)
    Butter, unsalted, 75 grams (remove)
    Garlic, 5 cloves (remove)
    *Cumin seed, 2 tsp (remove)
    Mustard seed, yellow, 1.5 tsp (remove)
    Cloves, ground, 1 tsp (remove)
    Turmeric, ground, 1 tbsp (remove)
    Chili powder, .5 tbsp (remove)
    Ginger Root, 1 tsp (remove)
    Red Ripe Tomatoes, 450 grams (remove)
    Spinach, fresh, 1 package (10 oz) (remove)
    Pepper, black, 1 dash (remove)
    Lime Juice, 1 lime yields (remove)
    *Coriander seed, 1 tbsp (remove)
    Salt, 1 tsp (remove)
    Mint, dried, 2 tsp.


Fry onion in 50g. butter, add 12 garlic, cumin, mustard, and cloves cook 5 min. Add turmeric and chili powder. Add lentils, water, milk, ginger, tomato, spinach, and simmer 30 - 40 minutes till lentils are soft. Remove from heat. Melt remaining butter in pan until frothy. Add remaining garlic and cook till colors. Add to lentil mix. Add lime juice, coriander, mint, and salt. Cover and set 10 min. Serve with naan &/or rice.
Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user LIZHAVEY.

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