YOUR SOLIN GENERATED RECIPE
Creamy Coconut Red Lentil Dal with Fresh Herbs
A warming, velvety red lentil dal infused with aromatic ginger, garlic, and spices, enriched with a fusion of coconut milk, silken tofu, and a touch of nonfat Greek yogurt. Finished with fresh spinach, a sprinkle of hemp seeds, and bright chopped cilantro, this dish melds creamy textures with a burst of herbal freshness.
INGREDIENTS
60g red lentils (raw)
70g light canned coconut milk
120g nonfat Greek yogurt
125g silken tofu
1 tbsp hemp seeds
100g fresh spinach
50g chopped yellow onion
3 cloves garlic, minced
1 tsp fresh ginger, minced
2 tbsp fresh cilantro, chopped
Spices (turmeric, cumin, salt, pepper)
PREPARATION
Rinse the red lentils under cold water and set aside.
In a medium saucepan, lightly sauté the chopped onion in a small splash of water or a minimal amount of oil (if desired) until translucent.
Add the minced garlic and ginger to the onions and sauté briefly until fragrant.
Stir in a pinch of turmeric, cumin, salt, and pepper along with the spices blend and let the flavors meld for a minute.
Add the rinsed red lentils and the light coconut milk to the saucepan, then bring to a gentle simmer. Cover and let cook for about 15-20 minutes until the lentils are tender and the dal has thickened.
Once the lentils are cooked, stir in the nonfat Greek yogurt and silken tofu, gently incorporating them into the creamy dal. Allow the heat to mellow slightly so as not to curdle the yogurt.
Fold in the fresh spinach along with most of the chopped cilantro, reserving a little for garnish.
Serve the dal warm, sprinkled with hemp seeds and the remaining cilantro for a burst of freshness.