Lentil, coconut and sunflower dhal

With the chronic lack of time that is the reality of many, including mine, I always try to find recipes that allow me to simmer healthy dishes that require little preparation, a few ingredients and are quick to cook.
Who Said Eating Well Has To Be Hard? This quick and easy recipe can be cooked in less than 30 minutes and I assure you that its taste and smell will delight you!
To be served over basmati rice or Indian flat bread such as chapati.
Lentil, coconut and sunflower dhal
Makes 4 servings
Preparation 10 minutes
Cooking 20 minutes
Ingredients
1 tablespoon of coconut oil
1 spanish onion, chopped
4 Italian tomatoes, cubed
20 ounces of fresh spinach
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon of turmeric
1 teaspoon ground coriander
1/2 teaspoon of chili flakes
2 cups of lentils
5 cups of water
1 cup unflavored whole coconut milk
1 / 2 cup of organic sunflower seeds
freshly ground pepper to taste
Preparation
- In a large saucepan, heat the coconut oil over low heat. Sauté the onion and garlic for about 10 minutes.
- Add the spices and cook for a few more minutes. Add the tomatoes and cook for 1-2 minutes.
- Deglaze with the coconut milk.
- Wash and drain the lentils well.
- Add the lentils and water to the pot and simmer for 15 minutes over low heat.
- Add the spinach, stir and simmer another 15-20 minutes, until the lentils are cooked.
- Season with pepper to taste.
- Toast the sunflower seeds in a dry pan over medium heat for a few minutes. Watch carefully and stir constantly as they burn quickly! You can skip this step, it is optional!
- Serve in a bowl and garnish with grilled (or raw!) Sunflower seeds and fresh sprouts or fresh cilantro.
- Bon appétit!
Caroline
President Hippocrate Bio
- Caroline Bisaillon
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