NUTRITION

SERVINGS

INGREDIENTS

100g dry red lentils

60 ml light coconut milk

4 oz extra firm tofu

1/2 medium onion

2 cloves garlic

1/2 cup diced tomatoes

1 tsp fresh ginger

1 cup vegetable broth

1/2 tsp ground turmeric

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp red chili powder

2 tbsp fresh cilantro

1 tbsp fresh mint

PREPARATION

• 1

  Rinse the red lentils thoroughly and drain.

• 2

  Dice the onion, mince the garlic, and grate the fresh ginger.

• 3

  Cut the extra firm tofu into small cubes.

• 4

  In a medium saucepan, heat a splash of water or a tiny drizzle of oil over medium heat. Add the diced onion, garlic, and ginger, and sauté until the onions turn translucent.

• 5

  Stir in the spices: ground turmeric, cumin, coriander, and red chili powder. Toast them lightly to release their aromas.

• 6

  Add the red lentils, diced tomatoes, and vegetable broth to the pan. Bring the mixture to a gentle simmer.

• 7

  Pour in the light coconut milk and add the tofu cubes. Stir to combine all ingredients.

• 8

  Let the dal simmer gently for about 20-25 minutes, stirring occasionally, until the lentils are soft and the flavors meld.

• 9

  Taste and adjust the seasoning if needed.

• 10

  Finish by stirring in the fresh cilantro and mint just before serving.

• 11

  Serve warm and enjoy this hearty, creamy, and aromatic dal.