Lentil, coconut and sunflower dhal

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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

  1. In a large saucepan, heat the coconut oil over low heat. Sauté the onion and garlic for about 10 minutes.
  2. Add the spices and cook for a few more minutes. Add the tomatoes and cook for 1-2 minutes.
  3. Deglaze with the coconut milk.
  4. Wash and drain the lentils well.
  5. Add the lentils and water to the pot and simmer for 15 minutes over low heat.
  6. Add the spinach, stir and simmer another 15-20 minutes, until the lentils are cooked. 
  7. Season with pepper to taste.
  8. 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!
  9. Serve in a bowl and garnish with grilled (or raw!) Sunflower seeds and fresh sprouts or fresh cilantro.
  10. Bon appétit!

 

Caroline
President Hippocrate Bio

 

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  • Caroline Bisaillon
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