Golden Lentil and Coconut Dhal with Crispy Shallots
Ingredients
- 300 g red lentils
- 400 ml coconut milk
- 4 shallots
- 1 tsp ground turmeric
- 2 tsp ground cumin
- 3 garlic cloves
- 20 g fresh ginger
- 2 tbsp coconut oil
Nutrition (per serving)
- Calories
- 540 kcal
- Protein
- 21.2 g
- Carbohydrate
- 51.1 g
- of which sugars
- 5.6 g
- Fat
- 28 g
- of which saturates
- 23.3 g
- Fibre
- 6.5 g
- Salt
- 0.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the lentils well. Finely slice the shallots. Grate the ginger and crush the garlic.
- 2
Heat 1 tbsp coconut oil in a large saucepan over medium heat. Fry the garlic, ginger, turmeric, and cumin for 1 minute until fragrant.
- 3
Add the lentils, coconut milk, and 500ml water. Bring to the boil, then reduce heat and simmer for 25 minutes, stirring occasionally, until thick and creamy.
- 4
Meanwhile, heat the remaining coconut oil in a small frying pan and fry the shallots over medium-high heat for 8–10 minutes until deep golden and crispy.
- 5
Season the dhal generously with salt. Serve topped with the crispy shallots.
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