YOUR SOLIN GENERATED RECIPE
Creamy Coconut Red Lentil Dal with Roasted Vegetables
A comforting and aromatic dish featuring red lentils simmered in light coconut milk with diced tomatoes, complemented by baked tofu, crispy roasted chickpeas, and a medley of roasted vegetables. Infused with warming spices like cumin, turmeric, and ginger, this dal is both creamy and satisfying—a perfect balance of protein, fiber, and vibrant flavors.
INGREDIENTS
1/2 cup red lentils (dry)
1/2 cup light coconut milk
150g firm tofu
1/2 cup diced tomatoes (canned)
1 cup mixed roasted vegetables
1/4 cup roasted chickpeas
1 medium onion
2 cloves garlic
1 teaspoon fresh grated ginger
1 teaspoon cumin powder
1 teaspoon turmeric powder
1 pinch cayenne pepper
Salt and black pepper to taste
PREPARATION
Rinse the red lentils thoroughly and set aside.
In a medium saucepan, heat a small amount of water or a splash of coconut milk over medium heat. Add finely chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
Stir in the red lentils, diced tomatoes, light coconut milk, cumin, turmeric, cayenne pepper, and a pinch of salt and black pepper. Bring to a gentle simmer and cook until the lentils are tender, about 15-20 minutes, stirring occasionally.
While the dal simmers, press the tofu gently with paper towels, then cut into cubes. Season lightly with salt and pepper.
Roast or sauté the tofu cubes until they are lightly browned on all sides. If using the oven, place tofu on a baking sheet at 400°F for about 15 minutes, turning halfway.
Combine the cooked red lentil dal with the roasted mixed vegetables. Stir in the browned tofu and gently fold in the roasted chickpeas to maintain their crunch.
Taste and adjust seasonings if needed. Serve warm, garnished with a sprinkle of fresh herbs if desired.