Gently spiced dhal with coconut cream
- Portion size: Serves 6
- Hands-on time 25 min, simmering time 50 min
- Difficulty: easy
A comforting vegetarian lunch or supper of lightly spiced lentils with coriander, ginger and coconut.
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Ingredients
- 2 tbsp ghee or coconut oil
- 3 leeks, thinly sliced
- 3 garlic cloves, sliced
- Seeds from 3 green cardamom pods, crushed
- 1 tbsp cumin seeds
- 1 tbsp mustard seeds
- 1 tsp ground ginger
- 10 dried curry leaves
- 25g fresh ginger, grated
- 400g mung dhal (see know-how)
- 50g raisins
- 1½-2 litres vegetable stock, hot (see tip)
- 200g spinach
- Large bunch fresh coriander, chopped
- Coconut cream and lime wedges to serve
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Method
- Heat the ghee or coconut oil in a large deep saucepan over a low-medium heat. Add the leeks and garlic and cook for 10-15 minutes, stirring occasionally, until very soft but not coloured. Add the spices, curry leaves and fresh ginger, then cook for 2 minutes, stirring, until fragrant.
- Add the dhal, raisins and 1.5 litres stock and cook for about 45 minutes until the lentils are tender. You may need to add a little more stock, depending on how much liquid the lentils absorb and how thick you like your soup (see tips).
- Add the spinach and coriander and stir until wilted. Taste and adjust the seasoning – it will need plenty of salt, maybe some lemon juice or extra fresh ginger. Serve drizzled with coconut cream, with lime wedges to squeeze over.
Nutrition
- 325kcals Calories
- 8g (2.7g saturated) Fat
- 22.7g Protein
- 38.6g (9.3g sugars) Carbs
- 4g Fibre
- 1.7g Salt
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