Dal with red lentils
OCT. 27, 2022
Ingredients for 6 people
- 3 tablespoons ghee, cooking butter or coconut oil
- 500g red lentils (soak in water)
- 1 jar of passata 500ml or fresh tomatoes
- 2 onions – roughly chopped
- 4 garlic cloves – roughly chopped
- 1 pepperoncini
- 1 tablespoon cumin
- 1 tablespoon Indian curry or turmeric
- 1 teaspoon coriander seeds
- 8 cardamom seeds
- 2 limes
- Fresh coriander
- 1 jar of True Brodo chicken broth
- 8 dl water
- 1 tablespoon salt
Preparation with chicken broth
- Fry the onions (in the fat of your choice) for 5 minutes or until soft.
- Add the roughly chopped garlic, curry or turmeric, cumin, coriander seeds and cardamom and continue frying for 30 seconds.
- Wash the lentils and fry them for 2 minutes.
- Add the tomato passata, water and True Brodo chicken stock.
- Cover and simmer for 20 minutes until the lentils are cooked through.
- Season with salt
- Serve with coriander, pepperoncini and limes.
- Served with basmati rice
Tip: For better digestibility, soak the lentils overnight in plenty of water with a dash of apple cider vinegar (alternatively, soak for at least 4–5 hours). This reduces phytic acid and other hard-to-digest substances.